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

A technology of leavening agent for deep-fried dough sticks and compound phosphate, applied in food ingredients as leavening agent, application, baking, etc., can solve the problems of neuromuscular fatigue, weakness, arrhythmia, etc., to improve the complexation of metal ions, increase the intake Injection, improvement of adhesion and water holding effect

Pending Publication Date: 2020-04-17
云南云天化以化磷业研究技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, dia...

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A compound phosphate leavening agent for aluminum-free fast fried dough sticks, made of the following raw materials in weight percentage: 25% sodium bicarbonate, 5% calcium lactate, 14% corn starch, 5% glucono-δ-lactone, acid formula Calcium pyrophosphate 20%, calcium dihydrogen phosphate 15%, tricalcium phosphate 15%, xylanase 1%.

[0050] The preparation method comprises the following steps:

[0051] Step 1, drying: drying the above raw materials until the moisture content is less than 1%.

[0052] Step 2, pulverizing and mixing: the dried raw materials obtained in the step 1 are pulverized according to the above-mentioned weight percentages, then fully mixed, and the finished product is obtained after packaging.

[0053] Utilize above-mentioned leavening agent to fry fried dough sticks according to the following steps:

[0054] (1) Ingredients, take wheat flour, salt and aluminum-free fried dough stick leavening agent in proportion for later use, and the weight rat...

Embodiment 2

[0062] A compound calcium phosphate salt aluminum-free instant dough stick leavening agent, made of the following raw materials in weight percentage: 25% sodium bicarbonate, 5% calcium lactate, 13.5% corn starch, 5% glucono-δ-lactone, acid Calcium pyrophosphate 15%, calcium dihydrogen phosphate 20%, tricalcium phosphate 15%, xylanase 1.5%.

[0063] All the other steps are the same as in Example 1.

Embodiment 3

[0065] A compound calcium phosphate salt aluminum-free instant dough stick leavening agent, made of the following raw materials in weight percentage: 30% sodium bicarbonate, 8% calcium lactate, 15% corn starch, 2% glucono-δ-lactone, acid Calcium pyrophosphate 15%, calcium dihydrogen phosphate 14%, tricalcium phosphate 15%, xylanase 1%.

[0066] All the other steps are the same as in Example 1.

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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...

Claims

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Application Information

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IPC IPC(8): A21D2/02A21D2/08A21D2/18A23L7/13
CPCA21D2/02A21D2/08A21D2/186A23L7/13A23V2002/00A23V2200/234
Inventor 马航王燕郭会仙曾波
Owner 云南云天化以化磷业研究技术有限公司
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