Method for reducing bag expansion speed of baking powder in storage period

Abstract

The invention discloses a method for reducing bag expansion speed of baking powder in a storage period. The method comprises the following steps: adding food phosphoric acid, water and alkali into a neutralization pot for reaction at 90-100 DEG C, and carrying out neutralization reaction to obtain sodium dihydrogen phosphate slurry; the neutralized slurry is pumped into a spray drying tower through a high-pressure pump, the tower bottom temperature is 145-160 DEG C, and anhydrous sodium dihydrogen phosphate powder is obtained; anhydrous sodium dihydrogen phosphate powder is fed into a polymerization furnace, the temperature of the tail of the polymerization furnace is 190-210 DEG C, and the powder reacts in the polymerization furnace to obtain a crude disodium dihydrogen pyrophosphate material; furnace tail high-temperature materials flow out after being cooled by a cold roller; and crushing the cooled disodium dihydrogen pyrophosphate by using a micro powder machine to obtain the disodium dihydrogen pyrophosphate. The acidic component disodium dihydrogen pyrophosphate in the baking powder is mainly treated, so that the hygroscopicity of the baking powder is reduced, the particle size and uniformity of the baking powder are improved, and the reaction rate in the storage period is reduced, thereby improving the stability of the baking powder in the storage period.

Description

Technical Field

[0001] The invention relates to a method for reducing the bag expansion speed of baking powder during storage, belonging to the technical field of food. Background Art Baking powder is a chemical leavening agent used in the baking industry. It is in a fine powder state and is convenient to mix with flour, water, sugar, etc. and then knead the dough. The components of baking powder usually contain acidic ingredients, sodium bicarbonate, and filling and blocking agents. Among them, the acidic ingredient disodium dihydrogen pyrophosphate reacts with sodium bicarbonate to produce CO2 when it meets water. The gas production rate of disodium dihydrogen pyrophosphate is divided into high speed (ROR40), medium speed (ROR28), low speed (ROR15), etc., and disodium dihydrogen phosphate of different specifications can be used according to different baking products. Disodium dihydrogen pyrophosphate is the most used acidic ingredient in baking powder. In addition, other auxiliary ingredients such as calcium dihydrogen phosphate, potassium hydrogen tartrate, gluconolactone, etc. can be selected or not to be matched to obtain baking powder with special functions such as double effect. The filling and blocking agent uses one or a mixture of starch, calcium carbonate, etc., which plays the role of filling and blocking the acid and alkali components in the solid powder to prevent reaction. Baking powder products are packaged in bags or cans. The biggest problem they face is that the product reacts and produces gas prematurely during the shelf life, causing the bag to swell or the can to burst, which leads to customer complaints. In addition, due to the premature reaction of some ingredients, the formula in the baking powder changes, and the effect of customer use is unstable. Especially in southern my country, where the temperature and humidity are high, this kind of bag swelling problem is more likely to occur. At present, there is no effective way to solve the problem of bag swelling.

[0002] In view of the existing problems, the present invention provides a method for reducing the bag expansion speed of baking powder during the storage period. By processing the acidic component disodium dihydrogen pyrophosphate, a disodium dihydrogen pyrophosphate raw material with a relatively large particle size is obtained, thereby reducing the probability of gas production by the reaction of disodium dihydrogen pyrophosphate and sodium bicarbonate; on the other hand, the hygroscopicity of the formula is suppressed to reduce the moisture content and hinder premature reaction; thereby improving the stability of the baking powder during the storage period and reducing the bag expansion rate or can explosion rate. Summary of the invention

[0003] The first purpose of the present invention is to provide a method for reducing the bag expansion speed of baking powder during storage. The baking powder formula uses acidic components disodium dihydrogen pyrophosphate and sodium bicarbonate with specific particle sizes, which can reduce the chance of the acidic components contacting and reacting with sodium bicarbonate on the one hand, and reduce the hygroscopicity of the baking powder during storage to inhibit the moisture in the formula, reduce the premature reaction of the two, and reduce the chance of gas generation and bag expansion.

[0004] The first object of the present invention is to provide a special disodium dihydrogen pyrophosphate product: particle size distribution D50: 60-70μm, D90: 120-140μm; low hygroscopicity, strong particle stability.

[0005] The preparation method of disodium dihydrogen pyrophosphate comprises the following steps: S1. Neutralization: Add food phosphoric acid, water and alkali into the neutralization pot for reaction at 90-100℃, and obtain sodium dihydrogen phosphate slurry by neutralization reaction; control the pH value of the neutralization solution to 4.0-4.3, and the specific gravity to 1.4-1.6. After the reaction is completed, add 0.3% potassium polymetaphosphate to the neutralized slurry and stir for 10 minutes. The slurry is ready for use.

[0006] S2, spray drying: the prepared neutralized slurry is pumped into a spray drying tower through a high-pressure pump, and the bottom temperature of the tower is 145°C to 160°C to obtain anhydrous sodium dihydrogen phosphate; S3, polymerization: feeding anhydrous sodium dihydrogen phosphate powder into a polymerization furnace, the temperature at the end of the polymerization furnace is 190°C to 210°C, and the powder reacts in the polymerization furnace for 30 to 50 minutes to obtain a crude disodium dihydrogen pyrophosphate material; S4, cooling: the high-temperature materials at the furnace tail are cooled by the cooling drum and then flow out; S5, crushing and screening: the cooled disodium dihydrogen pyrophosphate is crushed by a micronizer to obtain disodium dihydrogen pyrophosphate.

[0007] In step S5, the frequency of the micronizer is 30-50 Hz, the air intake volume is 70-100%, and the material after pulverization is sieved to obtain disodium dihydrogen pyrophosphate.

[0008] Preferably, in step S5, the frequency of the micronizer is 35-45 Hz, the air intake is 80-100%, and after the material is crushed through a 20-mesh sieve, it is sieved to obtain disodium dihydrogen pyrophosphate.

[0009] The main content of the obtained disodium dihydrogen pyrophosphate is ≥95%, the pH value of a 1% aqueous solution at room temperature is 4.0-4.2; the water content is ≤0.05%; the D50 is 60-80 μm, and the D90 is 120-140 μm.

[0010] Further preferably, the main content of disodium dihydrogen pyrophosphate is greater than 96.0%, pH 4.1-4.3; the moisture content is less than 0.05%, and the material particle size is: 60 mesh fully passed, D50 is 70-80μm, and D90 is 130-140μm.

[0011] The second object of the present invention is to provide a baking powder, comprising disodium dihydrogen pyrophosphate prepared by the method.

[0012] The third object of the present invention is to provide a baking powder which reduces the bag swelling speed during storage. The baking powder formula is 30-45% of sodium dihydrogen phosphate, 20-40% of disodium dihydrogen pyrophosphate, 10-20% of anhydrous calcium dihydrogen phosphate, 10-15% of calcium carbonate and 10-20% of corn starch; the disodium dihydrogen pyrophosphate is prepared by the method described.

[0013] In some preferred formulas, the baking powder formula is 40% sodium bicarbonate, 30% disodium dihydrogen pyrophosphate, 10% monocalcium phosphate, 10% calcium carbonate, and 10% corn starch.

[0014] The passing rate of sodium bicarbonate in the baking powder component through 100 mesh is ≥70%. The moisture content of corn starch is ≤2.5%, and 100% of it passes through 100 mesh. The passing rate of calcium carbonate through 200 mesh is 100%. The passing rate of monocalcium phosphate through 200 mesh is 100%.

[0015] The technical solution of the present invention provides a baking powder that reduces the bag swelling speed during the storage period, which is achieved by using special disodium dihydrogen pyrophosphate. The main components of baking powder are acidic components that provide H+ and sodium bicarbonate that provides CO2; the acidic components include one or more of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, potassium hydrogen tartrate, gluconolactone, etc. Among them, disodium dihydrogen pyrophosphate has high cost performance, adjustable reaction speed, and is widely available. It is the main acidic component of baking powder, accounting for 20-40%. Disodium dihydrogen pyrophosphate on the market is usually an ultrafine powder with a 200 mesh pass rate of ≥95%. Sodium bicarbonate is generally a fine powder with ≥70% passing through 100 mesh; in addition, the filler barrier is usually ultra-dry corn starch and calcium carbonate; the baking powder of the present invention uses special disodium dihydrogen pyrophosphate, the particle size becomes larger, the number of individuals in contact with sodium bicarbonate in the baking powder formula becomes less, and the chance of reaction is reduced; the disodium dihydrogen pyrophosphate has low hygroscopicity, which can greatly reduce the moisture absorption of baking powder during production and storage, maintain low moisture content in baking powder, and also inhibit gas production reaction. The obtained baking powder can be stored for 140 days without bag bulging.

[0016] The present invention has the following beneficial effects: 1. The disodium dihydrogen pyrophosphate obtained by the present invention has a special particle size, and the particles become larger; adding potassium polymetaphosphate increases the particle size stability of disodium dihydrogen pyrophosphate, and reduces the breakage rate in later processing and transportation. The probability of large-particle disodium dihydrogen pyrophosphate contacting and reacting with sodium bicarbonate is reduced, and the gas production rate is more gentle and uniform; at the same time, the hygroscopicity of the disodium dihydrogen pyrophosphate is also reduced.

[0017] 2. The baking powder prepared by using the disodium dihydrogen pyrophosphate of the present invention has lower reactivity and low moisture absorption; the bag expansion during storage is extended from 30 days to 140 days of gas production. The bag expansion speed is greatly suppressed, and the baking powder has better storage stability; 3. The method of accelerating the determination of the swelling speed of baking powder bag of the present invention is to prepare 500g baking powder according to sodium bicarbonate + disodium dihydrogen pyrophosphate + calcium dihydrogen phosphate + calcium carbonate + ordinary corn starch, put it into an aluminum foil bag, seal it, store it in an incubator at a temperature of 37°C and a humidity of 75%, and observe the swelling of the bag. This method can greatly shorten the test cycle and facilitate rapid results. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is a diagram showing bag expansion after 30 days of normal indoor storage (below 30°C).

[0018] Figure 2 This is a diagram showing bag expansion after 98 days of normal indoor storage.

[0019] Figure 3 This is a diagram showing the bag swelling during the 40h accelerated storage test.

[0020] Figure 4 This is a diagram showing bag swelling during an accelerated storage test for 80 hours. DETAILED DESCRIPTION

[0021] The technical solution of the present invention will be described in detail below in conjunction with the embodiments of the present invention.

[0022] It is worth noting that the following embodiments are only preferred embodiments of the present invention and should not be construed as limiting the present invention. The protection scope of the present invention shall be subject to the content of the claims. Any modification or equivalent substitution made by those skilled in the art without creative work on the premise of fully understanding the technical solution of the present invention shall fall within the protection scope of the present invention.

[0023] Table 1 Related evaluation indicators

[0024] Example 1 S1. Neutralization: Add food phosphoric acid, water and alkali (sodium carbonate and / or sodium hydroxide) to a neutralization pot for reaction at a temperature of 90-100°C, and control the end point to be pH 4.1 and specific gravity 1.55 to obtain sodium dihydrogen phosphate slurry. After the reaction is completed, add 0.3% potassium polymetaphosphate to the neutralized slurry and stir for 10 minutes. The obtained slurry is ready for use.

[0025] S2. Spray drying: The neutralized slurry is pumped into a spray drying tower through a high-pressure pump, and the bottom temperature of the tower is 145°C to 160°C to obtain anhydrous sodium dihydrogen phosphate powder.

[0026] S3, polymerization: anhydrous sodium dihydrogen phosphate powder is fed into the polymerization furnace, the temperature at the end of the polymerization furnace is 190℃~210℃, and the powder reacts in the polymerization furnace for 40 minutes. Samples are taken from the end of the polymerization furnace, and the main content is determined to be qualified by the silver nitrate method to obtain the crude disodium dihydrogen pyrophosphate material.

[0027] S4. Cooling: The high-temperature material at the furnace tail is cooled by the cooling drum and then flows out.

[0028] S5. Crushing and screening: The cooled disodium dihydrogen pyrophosphate is crushed by a micronizer with a frequency of 30 Hz and an air intake of 100%. The crushed material is sieved through a 20-mesh sieve to obtain disodium dihydrogen pyrophosphate.

[0029] The main content of the obtained disodium dihydrogen pyrophosphate is 96.3%, pH 4.1; the moisture content is 0.02%, and the material particle size is: 60 mesh fully passed, D50 is 73.5μm, and D90 is 137.2μm.

[0030] S6. Prepare 350g of baking powder according to the formula of 40% sodium bicarbonate + 30% disodium dihydrogen pyrophosphate + 10% calcium dihydrogen phosphate + 10% calcium carbonate + 10% regular corn starch. Put it into an aluminum foil bag, seal it, and store it in an incubator at a temperature of 37°C and a humidity of 75%. Observe the swelling of the bag.

[0031] At the same time, prepare 500g of baking powder according to 40% sodium bicarbonate + 30% disodium dihydrogen pyrophosphate + 10% calcium dihydrogen phosphate + 10% calcium carbonate + 10% super dry corn starch. Put it into an aluminum foil bag, seal it, and store it in a normal indoor environment (below 30°C) to observe the swelling of the bag.

[0032] Example 2 The process of S5, crushing, screening and packaging in Example 1 is as follows: the cooled disodium dihydrogen pyrophosphate is crushed by a micronizer, the micronizer is controlled at a frequency of 40 Hz, and the air intake is 80%. The rest remains unchanged.

[0033] The main content of the obtained disodium dihydrogen pyrophosphate was 96.3%, pH 4.1; the moisture content was 0.03%, and the particle size of the material was: 60 mesh fully passed, D50 was 60.64μm, and D90 was 126.6μm.

[0034] Comparative Example 1: The process of S5, crushing, screening and packaging in Example 1 is as follows: the cooled disodium dihydrogen pyrophosphate is crushed by a micronizer, the micronizer is controlled at a frequency of 50 Hz, and the air intake is 30%. The product is passed through a 20-mesh sieve and then packaged. The rest remains unchanged.

[0035] The main content of the obtained disodium dihydrogen pyrophosphate is 96.3%, pH 4.1; the moisture content is 0.03%, the material particle size is: 60 mesh all pass, 200 mesh pass rate is 98%, D50 is 7.85μm, D90 is 63.34μm.

[0036] Comparative Example 2: The disodium dihydrogen pyrophosphate obtained after S5 in Example 1 was subjected to spray humidification treatment to make the moisture content of the disodium dihydrogen pyrophosphate reach 0.3%. The rest remained unchanged.

[0037] The main content of the obtained disodium dihydrogen pyrophosphate is 96.3%, pH 4.1; the moisture content is 0.3%, and the material particle size is: 60 mesh fully passed, D50 is 73.5μm, and D90 is 137.2μm.

[0038] Comparative Example 3: The neutralization step S1 in Example 1 is changed to: adding food phosphoric acid, water and alkali (sodium carbonate and / or sodium hydroxide) into a neutralization pot for reaction at a temperature of 90-100°C, controlling the end point to be pH 4.1 and specific gravity 1.55, and obtaining sodium dihydrogen phosphate slurry for standby use. The rest remain unchanged.

[0039] The main content of the obtained disodium dihydrogen pyrophosphate is 96.3%, pH 4.1; the moisture content is 0.02%, and the material particle size is: 60 mesh fully passed, D50 is 73.5μm, and D90 is 137.2μm.

[0040] Case detection: The disodium dihydrogen pyrophosphate obtained in Example 1, Example 2, Comparative Example 1, and Comparative Example 2 was humidified and sprayed to make the moisture content reach 0.3%. 300 g of baking powder was prepared according to the formula of 40% sodium bicarbonate + 30% disodium dihydrogen pyrophosphate + 10% calcium dihydrogen phosphate + 10% calcium carbonate + 10% regular corn starch, put into an aluminum foil bag, sealed, and stored in an incubator at a temperature of 37° C. and a humidity of 75%, and the bag swelling was observed.

[0041] At the same time, prepare 500g of baking powder according to 40% sodium bicarbonate + 30% disodium dihydrogen pyrophosphate + 10% calcium dihydrogen phosphate + 10% calcium carbonate + 10% super-dry corn starch. Put it into an aluminum foil bag, seal it, and store it in a normal indoor environment (below 30°C) to observe the swelling of the bag.

[0042] 1. Disodium dihydrogen pyrophosphate particle size distribution:

[0043] Embodiment By adjusting the frequency and air volume parameters of the micronizer, the particle size of the obtained disodium dihydrogen pyrophosphate becomes larger.

[0044] 2. Comparison of the gas production reaction rates of disodium dihydrogen pyrophosphate and sodium bicarbonate aqueous solution under unstirred conditions:

[0045] In the sodium bicarbonate aqueous solution, the larger the particle size of disodium dihydrogen pyrophosphate, the slower the reaction rate with sodium bicarbonate. In the baking powder system, sodium bicarbonate and disodium dihydrogen pyrophosphate are both solid powders, and the probability of contact and reaction between them is lower than that in aqueous solution. Therefore, the larger the particle size of disodium dihydrogen pyrophosphate, the more stable the baking powder prepared with it is, and it is less likely to swell.

[0046] 3. Disodium dihydrogen pyrophosphate Water content:

[0047] The data show that the hygroscopicity of this disodium dihydrogen pyrophosphate is lower than that of ordinary disodium dihydrogen pyrophosphate.

[0048] Reducing the initial moisture content and hygroscopicity of disodium dihydrogen pyrophosphate can reduce the water content of baking powder, and can also reduce its gas production reaction rate, improve storage stability and reduce bag swelling.

[0049] 4. Bag expansion

[0050] Ordinary indoor storage (below 30°C) for 30 days: The experiment found that when baking powder is prepared with super-dry corn starch, it starts to swell after about 30 days of storage, and it takes another 7-10 days for the bag to burst. The same formula prepared with ordinary corn starch (moisture content less than 14%) starts to swell after 2-3 days, and it only takes 1-2 days to burst. Therefore, conventional corn starch is used to accelerate the test of bag swelling under high temperature and high humidity conditions.

[0051] 5. Particle stability

[0052] After shaking for 20 minutes, the particles of comparative example 3 were severely damaged, while the particles of embodiment 1 were minimally damaged, more large particles were retained, and the particle size was larger than that of comparative example 3. This indicates that potassium metaphosphate improves the stability of particles.

[0053] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing disodium dihydrogen pyrophosphate, characterized in that: The steps include: S1. Neutralization: Add food phosphoric acid, water and alkali into a neutralization pot for reaction at a temperature of 90-100°C to obtain sodium dihydrogen phosphate slurry; S2, spray drying: the neutralized slurry is pumped into a spray drying tower through a high-pressure pump, the bottom temperature of the tower is 145°C to 160°C, and anhydrous sodium dihydrogen phosphate powder is obtained; S3, polymerization: feeding anhydrous sodium dihydrogen phosphate powder into a polymerization furnace, the temperature at the end of the polymerization furnace is 190°C to 210°C, and the powder reacts in the polymerization furnace to obtain a crude disodium dihydrogen pyrophosphate material; S4, cooling: the high-temperature materials at the furnace tail are cooled by the cooling drum and then flow out; S5, crushing and screening: the cooled disodium dihydrogen pyrophosphate is crushed by a micronizer to obtain disodium dihydrogen pyrophosphate.

2. The method for preparing disodium dihydrogen pyrophosphate according to claim 1, wherein In step S5, the frequency of the micronizer is 30-50 Hz, the air intake volume is 30-100%, and the material after pulverization is sieved to obtain disodium dihydrogen pyrophosphate.

3. The preparation method of disodium dihydrogen pyrophosphate according to claim 1 or 2, characterized in that, The main content of the obtained disodium dihydrogen pyrophosphate is ≥95%; the moisture content is ≤0.05%; D50 is 60-80 μm, and D90 is 120-140 μm.

4. A baking powder, characterized in that The method comprising the method described in any one of claims 1 to 3 is used to prepare disodium dihydrogen pyrophosphate.

5. A baking powder that reduces the bag swelling speed during storage, characterized in that: The baking powder formula is 30-45% of sodium dihydrogen phosphate, 20-40% of disodium dihydrogen pyrophosphate, 10-20% of anhydrous calcium dihydrogen phosphate, 10-15% of calcium carbonate, and 10-20% of corn starch; the disodium dihydrogen pyrophosphate is prepared by the method described in any one of claims 1 to 3.

6. The baking powder for reducing bag swelling speed during storage according to claim 5, characterized in that: The baking powder formula is 40% sodium bicarbonate, 30% disodium dihydrogen pyrophosphate, 10% monocalcium phosphate, 10% calcium carbonate, and 10% corn starch.

7. The baking powder for reducing bag swelling speed during storage according to claim 5 or 6, characterized in that: The obtained baking powder can be stored for 140 days without bag bulging.

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