Composite phosphate aluminum-free quick leavening agent for deep-fried dough sticks, and preparation and use methods thereof

Abstract

The invention discloses a composite phosphate aluminum-free quick leavening agent for deep-fried dough sticks. The composite phosphate aluminum-free quick leavening agent is prepared from the following raw materials in percentage by weight: 20-30% of sodium bicarbonate, 2-8% of calcium lactate, 13-15% of corn starch, 2-8% of gluconic acid-delta-lactone, 15-25% of acid calcium pyrophosphate, 10-20%of monocalcium phosphate, 10-20% of tricalcium phosphate and 0.5-1.5% of xylanase. A preparation method for the leavening agent provided by the invention comprises the following steps: drying the above raw materials at low temperature until a moisture content is less than 1%, crushing the raw materials, mixing the raw materials at 20-30 DEG C, and carrying out vacuumizing and packaging to obtainthe aluminum-free leavening agent for the deep-fried dough sticks. The aluminum-free leavening agent disclosed by the invention has low requirements on flour quality and techniques and is good in applicability, and the prepared deep-fried dough sticks are good in mouth feel. Due to the characteristics of no aluminum, low sodium, high calcium and the like, the eating safety and nutrition of the deep-fried dough sticks are ensured.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a compound phosphate aluminum-free fast-fried dough stick leavening agent and its preparation and use methods. Background technique [0002] Fried dough sticks are a traditional breakfast food and a popular snack in my country. They are favored by consumers because of their unique flavor and low price. The main components of the traditional fried dough stick leavening agent are alum and ammonium bicarbonate. Alum contains aluminum, which cannot be completely metabolized after being absorbed by the human body, and is easy to deposit in the body, thereby inhibiting the absorption of phosphorus in the digestive tract, softening the bones, and combining with various proteins, enzymes, adenosine triphosphate and other substances in the cells, In turn, it affects a variety of biochemical reactions in the body and interferes with the normal metabolism of cells and or...

AI Technical Summary

Problems solved by technology

[0003] In addition, the traditional leavening agent for fried dough sticks also contains sodium. If absorbed by the human body, if it exceeds the range that the kidneys can bear, it will lead to some chronic diseases, such as high blood pressure, diabetes, cardiovascular and cerebrovascular diseases, etc.

Some traditional fried dough stick leavening agents also contain potassium, which exceeds the adult daily intake (AI) of 2000mg / d, which will cause neuromuscular fatigue and weakness, arrhythmia, etc.

Images