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Preparation method of aluminum-free capsule type leavening agent

A leavening agent and capsule technology, which is applied in the field of food additive preparation, can solve problems such as prone to neutralization reaction, leavening agent failure, swelling, etc., to improve taste and organizational structure, improve organizational structure, and increase volume Effect

Pending Publication Date: 2019-11-05
李志平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem mainly solved by the present invention is that most of the existing food leavening agents use alum, and the main component of alum is aluminum sulfate. When eating food containing aluminum elements, when the human body absorbs and deposits more aluminum elements, it will affect people's mental development and Intelligence, but the aluminum-free leavening agent is prone to neutralization reaction, and the phenomenon of "expansion" occurs, which leads to the defect of leavening agent failure. A preparation method of aluminum-free capsule leavening agent is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mold: Aspergillus niger

[0033] Preparation of single colonies:

[0034] The liquid culture medium is calculated in parts by weight. Take 40 parts of water, 20 parts of glucose, 5 parts of fish peptone, 2 parts of yeast extract powder, 1 part of dipotassium hydrogen phosphate, and 0.5 part of magnesium sulfate, mix evenly, and sterilize at high temperature to obtain Liquid culture medium and solid medium are calculated in parts by weight. Take 60 parts of water, 20 parts of glucose, 10 parts of agar, 5 parts of fish peptone, 2 parts of yeast powder, 1 part of dipotassium hydrogen phosphate, and 0.5 parts of magnesium sulfate and mix evenly , high-temperature sterilization to obtain a solid medium; inoculate the Aspergillus niger species into the liquid medium, and place it in a thermostat at 30°C for 10 hours to obtain a culture medium, dip a sterilized inoculation needle into the culture medium Streak on the solid medium, continue culturing for 2 days at a temperatur...

Embodiment 2

[0042] Mold: Aspergillus niger

[0043] Preparation of single colonies:

[0044] The liquid culture medium is calculated in parts by weight. Take 45 parts of water, 23 parts of glucose, 5 parts of fish peptone, 3 parts of yeast extract powder, 2 parts of dipotassium hydrogen phosphate, and 0.7 part of magnesium sulfate, mix evenly, and sterilize at high temperature to obtain Liquid medium and solid medium are calculated in parts by weight. Take 65 parts of water, 23 parts of glucose, 13 parts of agar, 6 parts of fish peptone, 2 parts of yeast powder, 1 part of dipotassium hydrogen phosphate, and 0.7 parts of magnesium sulfate and mix them evenly , high-temperature sterilization to obtain a solid medium; inoculate the Aspergillus niger species into the liquid medium, place it in an incubator with a temperature of 31°C and cultivate it for 11 hours to obtain a culture medium, and dip a sterilized inoculation needle into the culture medium Streak on the solid medium, continue cu...

Embodiment 3

[0052] Mold: Penicillium

[0053] Preparation of single colonies:

[0054] The liquid culture medium is calculated in parts by weight. Take 50 parts of water, 25 parts of glucose, 6 parts of fish peptone, 4 parts of yeast extract powder, 3 parts of dipotassium hydrogen phosphate, and 1.0 part of magnesium sulfate, mix evenly, and sterilize at high temperature to obtain Liquid medium and solid medium are calculated in parts by weight. Take 70 parts of water, 25 parts of glucose, 15 parts of agar, 7 parts of fish peptone, 3 parts of yeast powder, 2 parts of dipotassium hydrogen phosphate, and 1.0 part of magnesium sulfate and mix evenly , high-temperature sterilization to obtain a solid medium; inoculate the Penicillium species in the liquid medium, and place it in a thermostat at 32°C for 12 hours to obtain a culture medium, dip a sterilized inoculation needle into the culture medium and mark Line on solid medium, continue culturing for 3 days at a temperature of 30°C, and pic...

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Abstract

The invention belongs to the technical field of preparation of food additives, and particularly relates to a preparation method of an aluminum-free capsule type leavening agent. The preparation methodcomprises the following steps of culturing mould to prepare a supernatant, wherein the supernatant can enable glucose to be oxidized to generate gluconic acid and hydrogen peroxide, so that the tissue structure of gluten is greatly improved, dough can have elasticity, the gluconic acid can hydrolyze 1,4-alpha glucosidic bond of amylocellulose and amylopectin to generate dextrin and maltose, the starch retrogradation is delayed, the volume of foods can be enlarged, and the taste and the tissue structure of the foods can also be improved. Sodium polyphosphate is also used as a cross-linking agent, in the mediums of a dispersing agent Tween 80 and a cosurfactant, chitosan is used for preparing nanometer microcapsules, and an acidic leavening agent and composite enzymes are packed in the capsules, so that the problem that the sodium bicarbonate and the acidic leavening agent are in direct contact to cause package expansion can be solved; and the sodium polyphosphate is used as a water retention property food additive, so that the aging resistance and the stability of starch products can be improved, and the preparation method has wider application prospects.

Description

technical field [0001] The invention belongs to the technical field of food additive preparation, and in particular relates to a preparation method of an aluminum-free capsule-type leavening agent. Background technique [0002] Food leavening agent is also called swelling agent, baking powder. In the manufacture of food with flour as the main raw material, the food leavening agent is decomposed by heat during the food processing process, producing a large amount of CO gas, causing the dough to rise and forming a dense porous structure, so that the product has a bulky and soft texture. Or a crispy kind of substance. Raising agent can make food soft and crunchy, easy to chew, increase nutrition, easy to digest and absorb, and present special flavor, thereby improving the quality of food. It is usually used in the production process of pastries, biscuits, bread, steamed buns and other baked foods based on wheat flour to make them expand in volume and loose in structure. With...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/30A21D8/04A21D2/18A21D2/02A23L7/104A23L29/00A23L29/30A23P10/30C12N1/14C12R1/685C12R1/80
CPCA21D2/02A21D2/18A21D2/30A21D8/042A21D8/045A23V2002/00A23L7/107A23L29/015A23L29/06A23L29/30A23P10/30C12N1/14A23V2250/511
Inventor 李志平
Owner 李志平