A compound leavening agent and its use

Abstract

This invention discloses a compound leavening agent and its application, relating to the field of food processing technology. The compound leavening agent is composed of glucono delta-lactone and sodium bicarbonate in a mass ratio of 1:0.35~0.5. The compound leavening agent provided by this invention has a high degree of synchronization between its peak gas production and the steaming heating process, allowing the dough to be directly shaped, steamed, and cooked after kneading, significantly improving processing efficiency. The formula contains only two components, is free of aluminum, phosphorus, and fillers, making it safe, harmless, low-cost, and simple to process. The resulting pasta products have a smooth surface, fine pores, a pure wheat aroma, and no off-odors. The finished product has stable and uniform quality, is easy to operate, and is suitable for rapid and standardized production in chain restaurants, central kitchens, and home settings.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a compound leavening agent and its application, and more specifically, to a compound leavening agent that is free of aluminum, phosphorus and fillers, and the application of the compound leavening agent in steamed foods such as steamed buns and dumplings. Background Technology

[0002] Steamed buns and dumplings are traditional Chinese staple foods, and the fluffiness of the dough is a key factor in determining the quality of the finished product. Currently, achieving fluffiness in dough mainly relies on two types of technology: biological fermentation (yeast) and chemical leavening (baking powder).

[0003] Biological fermentation (yeast): This method uses yeast to produce carbon dioxide, making the dough fluffy. While it imparts a natural flavor to the finished product, it has significant drawbacks: First, yeast fermentation is significantly affected by environmental factors such as temperature, humidity, and pH. It requires insulation in winter and is prone to over-fermentation in summer. The operational window is narrow, requiring a high level of experience from the operator. Second, the fermentation process is time-consuming, typically ranging from 30 minutes to several hours, making it difficult to meet the needs of high-efficiency production scenarios such as fast food and central kitchens. Third, the degree of fermentation is difficult to control precisely. Under-fermentation results in a small, hard product, while over-fermentation produces a sour taste, requiring the addition of alkali for neutralization and easily causing the dough to collapse, affecting the appearance and taste of the finished product.

[0004] Chemical leavening (baking powder): Traditional baking powder is usually made from sodium bicarbonate (baking soda) and various acidic substances (such as potassium hydrogen tartrate, calcium dihydrogen phosphate, alum, etc.), with added starch, calcium carbonate, etc. as fillers. While these products produce gas quickly initially, gas production is insufficient later on, and they have the following problems: First, many traditional baking powders contain alum (potassium aluminum sulfate dodecahydrate), resulting in aluminum residue in the finished product. Aluminum is listed as a food contaminant by the World Health Organization; long-term intake can damage the nervous system and bone health. my country has strictly limited the use of aluminum-containing food additives. Second, some aluminum-free baking powders use phosphates as acidic components, resulting in phosphorus content in the finished product, posing health risks to special populations such as kidney disease patients who need to control their phosphorus intake. Third, commercially available baking powders have complex compositions, often containing various acidic salts, anti-caking agents, starch, etc., increasing production costs and the complexity of the ingredient list. Fourth, most baking powders start to produce gas quickly after water is added to the dough. If the process is not timely, some of the gas will escape before steaming, affecting the final fluffy effect. Even if some products claim to produce gas quickly, there is still the problem of premature foaming, and yeast or sourdough is still needed for a longer proofing time, which fails to truly achieve high efficiency and convenience.

[0005] Therefore, developing a leavening agent that is simple in composition, highly safe (aluminum-free and phosphorus-free), and capable of precise gas production in both cold and hot fermentation is of great practical significance for improving the efficiency of pasta processing, ensuring food safety, and meeting the needs of modern fast-paced life. Summary of the Invention

[0006] This invention provides a compound leavening agent and its application, aiming to solve the problems of existing leavening agents requiring long fermentation time, not being able to leaven dough independently, containing aluminum or phosphorus, and having complex compositions.

[0007] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0008] According to a first aspect of the present invention, the present invention provides a compound leavening agent, said compound leavening agent being composed of glucono-delta-lactone and sodium bicarbonate in a mass ratio of 1:0.35~0.5.

[0009] According to a second aspect of the present invention, the present invention provides a method for preparing the compound leavening agent as described above, the method comprising:

[0010] Weigh out gluconolactone crystals or powder and sodium bicarbonate powder according to the weight ratio, mix them evenly in a dry environment at room temperature, and seal them in a package.

[0011] According to a third aspect of the present invention, the present invention provides a method for making pasta using the compound leavening agent as described above, the method comprising:

[0012] Mix the compound leavening agent evenly with flour, add water and knead into a smooth dough, shape, place in a steamer, pre-proof in warm water, and steam; or...

[0013] First, dissolve the leavening agent in water, then mix it with flour, add water and knead into a smooth dough, shape it, put it in a steamer, pre-proof it with warm water, and then steam it.

[0014] Furthermore, the mass ratio of the flour to the compound leavening agent is 500:8~20.

[0015] Furthermore, the mass ratio of water to flour is 230~300:500.

[0016] Furthermore, the flour is high-gluten flour, medium-gluten flour, or low-gluten flour.

[0017] Furthermore, the pasta includes steamed buns or dumplings.

[0018] The working principle and key technical points of this invention are as follows:

[0019] Gluconolactone (GDL) is a highly safe natural food additive that exists as a cyclic lactone structure at room temperature and is stable. A key characteristic of GDL is its extremely slow hydrolysis rate in aqueous solution; at 25°C, the hydrolysis half-life can reach several hours, but hydrolysis accelerates with increasing temperature. This invention uses GDL as the main component, fully utilizing its slow hydrolysis at room temperature and rapid decomposition upon heating. When combined with sodium bicarbonate in a dough system, GDL hydrolyzes very little during the room-temperature kneading stage, producing only trace amounts of gas. As the shaped dough is heated in a steamer, the temperature gradually increases, causing GDL to hydrolyze rapidly, generating gluconic acid within minutes. The gluconic acid immediately undergoes an acid-base neutralization reaction with sodium bicarbonate and its byproduct, sodium carbonate, producing carbon dioxide gas. This process occurs simultaneously with the gelatinization of the dough and the denaturation and setting of gluten proteins. The generated gas expands uniformly within the gluten network and is fixed, forming a dense and stable porous structure. Unlike traditional baking powder reactions that occur immediately upon adding water, this invention utilizes the slow hydrolysis and thermal response characteristics of glucono-delta-lactone at room temperature to achieve precise gas production control through slow, room-temperature activation upon heating. This ensures a high degree of matching between the gas production process and the steaming / heating process, fundamentally preventing premature gas escape during proofing and operation. Glucono-delta-lactone reacts with sodium bicarbonate to produce sodium gluconate, carbon dioxide, and water; gluconic acid reacts with sodium carbonate, a decomposition product of sodium bicarbonate, to produce sodium gluconate, carbon dioxide, and water.

[0020] Sodium gluconate is a safe and metabolizable organic acid salt. The specific reaction equation is as follows:

[0021] Gluconolactone hydrolyzes to form gluconic acid:

[0022] C6H 10 O6 + H2O → C6H 12 O7;

[0023] Gluconic acid reacts with sodium bicarbonate to produce sodium gluconate, carbon dioxide, and water.

[0024] C6H 12 O7 + NaHCO3 → C6H 11 O7Na + CO2 ↑ + H2O;

[0025] Sodium bicarbonate decomposes upon heating, producing sodium carbonate, carbon dioxide, and water.

[0026] 2NaHCO3 → Na2CO3 + CO2 ↑ + H2O;

[0027] Gluconic acid then reacts with sodium carbonate to produce sodium gluconate, carbon dioxide, and water.

[0028] 2C6H 12O7 + Na2CO3 → 2C6H 11 O7Na + CO2 ↑ + H2O.

[0029] The embodiments of the present invention have the following advantages:

[0030] The peak gas production of the leavening agent in this invention is highly synchronized with the steaming and heating process. After the dough is kneaded, it can be directly shaped, steamed, pre-proofed in warm water, and steamed. This greatly shortens the proofing time required by traditional yeast fermentation or ordinary baking powder, significantly improving processing efficiency. It is especially suitable for chain restaurants, central kitchens, and home rapid production scenarios.

[0031] The leavening agent of this invention consists of only two components: glucono-delta-lactone and sodium bicarbonate, both of which are permitted food additives under GB 2760, the National Food Safety Standard for the Use of Food Additives. The system contains no alum, phosphates, or other potentially hazardous ingredients, and has no aluminum residue or risk of excessive phosphorus intake, meeting the demands of modern consumers for clean-label foods.

[0032] Compared to commercially available compound baking powders (which typically contain 4-6 functional ingredients and starch and calcium carbonate fillers), the formula of this invention contains only two core ingredients, no fillers, low raw material costs, and a simple production process. It only requires physical mixing under dry conditions, without the need for complex mixing equipment, and is easy to control in terms of quality.

[0033] Because the gas production is uniform and synchronized with the dough shaping process, the resulting steamed buns and dumplings have a moderately fluffy volume, a smooth and flat surface, and fine, even internal air pockets, without large air bubbles, cracks, or collapse. In terms of taste, there is no sour or off-flavor from yeast fermentation, nor the bitterness that may result from traditional baking powder; the finished product retains a pure wheat aroma. Furthermore, the reaction product, sodium gluconate, is a neutral, low-sodium salt, which does not cause abnormal pH levels in the finished product, making it safer and healthier to consume.

[0034] This invention eliminates the need for prolonged proofing to produce gas; simply adding the ingredients in the correct proportions will consistently yield a product of uniform quality, reducing the reliance on operational experience and facilitating standardized production of pasta. Detailed Implementation

[0035] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. In the following embodiments, all raw materials used are commercially available food-grade products.

[0036] Example 1: Compound leavening agents and their application

[0037] This embodiment provides a compound leavening agent, which is prepared by uniformly mixing the following components in parts by weight: 100 grams of glucono-delta-lactone; 42 grams of sodium bicarbonate (baking soda). The two powders are thoroughly mixed in a dry environment at room temperature and then sealed in a package to obtain the final product.

[0038] The method for making steamed buns using the compound leavening agent of this embodiment is as follows:

[0039] Take 270 ml of water, add 12 g of the above-mentioned compound leavening agent, stir to dissolve, and make an aqueous solution. Add the aqueous solution to 500 g of all-purpose flour and knead for 3-10 minutes until the dough is smooth and even. Roll the dough directly into a strip, divide it into portions (about 50 g each), shape them, and place them directly into a steamer lined with a damp cloth. Place the steamer on the steamer, cover, and pre-proof at 40℃ for 10 minutes. After the steam rises, continue steaming over medium heat for 15 minutes. Turn off the heat and let it sit for 3 minutes before opening the lid.

[0040] The resulting steamed buns expand to about 2.4 times their original volume, with a smooth and white surface, fine and even internal pores, a soft and elastic texture, and no sour, alkaline, or other off-flavors.

[0041] Example 2: Investigation of the ratio of gluconolactone to sodium bicarbonate

[0042] To determine the optimal mass ratio of glucono delta-lactone to sodium bicarbonate, the inventors conducted a series of proportional experiments. In these experiments, the amount of all-purpose flour was fixed at 500 grams, and the total amount of compound leavening agent added was 12 grams. By adjusting the mass ratio of glucono delta-lactone to sodium bicarbonate, steamed buns were made according to the method in Example 1, and the quality of the finished products was evaluated. The results are shown in Table 1 below.

[0043] Table 1. Effects of different proportions on the quality of steamed buns

[0044]

[0045] Note: Specific volume was determined using the rapeseed displacement method, and pH value was determined by mixing 10g of steamed bun filling with 90mL of distilled water, homogenizing, and then measuring.

[0046] The results showed that when the mass ratio of glucono-delta-lactone to sodium bicarbonate was 1:0.35-0.5, the steamed buns had a larger specific volume (2.38-2.42 ml / g), a slightly acidic pH (5.7-6.6), and better sensory quality. When the mass ratio was below 1:0.35, glucono-delta-lactone was relatively excessive, resulting in insufficient gas production and an acidic finished product. When the mass ratio was above 1:0.5, sodium bicarbonate was relatively excessive, leading to excessively rapid gas production and gas escape, resulting in a rough surface and an alkaline taste in the finished product. Therefore, this invention determined the mass ratio of glucono-delta-lactone to sodium bicarbonate to be 1:0.35-0.5.

[0047] To investigate the effect of the ratio of gluconolactone to sodium bicarbonate on the system performance, the inventors tested the pH of the aqueous solution (5 g / L), the viscosity of the batter, and the specific volume of the prepared steamed buns under different temperature conditions. The results are shown in Table 2 below.

[0048] Table 2 Performance parameters of compound leavening agents at different temperatures

[0049]

[0050] The results show that the effects of temperature and proportion on product quality are mainly reflected in:

[0051] 1. Relationship between temperature and taste / flavor: By adjusting the ratio of glucono delta-lactone to sodium bicarbonate, even at a high temperature of 80℃, the pH value of the final product can still be controlled between 5.1 and 6.3. This can effectively prevent a large amount of gas from being generated during the kneading stage, and also avoid the collapse of the finished product due to slow gas generation after steaming. In addition, the finished product will not produce obvious sour or alkaline tastes, and the flavor remains stable.

[0052] 2. Matching of batter viscosity and gas production rate: Increased temperature promotes starch gelatinization, which increases the viscosity of the batter. During the steaming process simulated in an 80℃ water bath, glucono-delta-lactone rapidly hydrolyzes to produce gluconic acid, which in turn causes sodium bicarbonate to release carbon dioxide. The gas production rate is highly synchronized with the increase in batter viscosity. This avoids premature bubble dissipation due to excessively low viscosity and also prevents bubbles from failing to expand fully due to excessively high viscosity, thus ensuring that the finished product is fluffy and uniform with a fine and stable internal structure.

[0053] Example 3: Adaptability Experiment of Different Flour Types

[0054] Using the compound leavening agent of Example 1, steamed buns were made from high-gluten flour, medium-gluten flour, and low-gluten flour, respectively, according to the same method as in Example 1, to examine its adaptability. The results showed that the compound leavening agent had a good leavening effect on all three types of flour, and all three rose normally. Among them, the steamed buns made with medium-gluten flour had the best overall quality; the steamed buns made with high-gluten flour had a stronger chewiness; and the steamed buns made with low-gluten flour had a softer texture. The above results indicate that the compound leavening agent provided by this invention has good adaptability to different types of flour.

[0055] Example 4: Investigation on the ratio of flour to compound leavening agent

[0056] To investigate the appropriate ratio of flour to compound leavening agent, the inventors used 500 grams of medium-gluten flour as a fixed amount and set different amounts of leavening agent (using the compound leavening agent of Example 1) to conduct steaming experiments on steamed buns according to the method of Example 1. The results showed that a mass ratio of flour to compound leavening agent of 500:8~20 had a better leavening effect and stable finished product quality.

[0057] When the amount of compound leavening agent added is too low, the gas production is insufficient, resulting in poor leavening and small volume of steamed buns; when the amount added is too high, the leavening effect is no longer significantly improved, and it is easy to cause excessive internal stress in the steamed buns, leading to problems such as cracking and uneven surface.

[0058] Comparative Example 1: Compared with commercially available aluminum-containing baking powder

[0059] Using a commercially available brand of aluminum-containing baking powder (main ingredients: alum, sodium bicarbonate, starch), steamed buns were made according to the product instructions: 500g of all-purpose flour, 15g of baking powder, 270ml of warm water, and 10g of white sugar were kneaded, pre-proofed for 10 minutes, and then steamed. The results were compared with those of Example 1 of this invention, as shown in Table 3 below.

[0060] Table 3 Comparison with aluminum-containing baking powder

[0061]

[0062] The results show that the steamed buns obtained by this invention have a quality that meets or exceeds that of commercially available aluminum-containing baking powder, and have no aluminum residue, making them safer to eat.

[0063] Comparative Example 2: Comparison with commercially available aluminum-free baking powder

[0064] Using a commercially available brand of aluminum-free baking powder (main ingredients: disodium dihydrogen pyrophosphate, sodium bicarbonate, calcium dihydrogen phosphate, calcium carbonate, citric acid, starch), steamed buns were made according to the product instructions: 500 grams of all-purpose flour, 15 grams of baking powder, and 270 ml of warm water were kneaded, and the dough was allowed to rest for 10 minutes before steaming. The results were compared with those of Example 1 of this invention, and are shown in Table 4 below.

[0065] Table 4 Comparison with aluminum-free baking powder

[0066]

[0067] The results show that the formulation of the present invention is simpler, contains no phosphorus, and produces a product with better leavening and sensory quality.

[0068] Comparative Example 3: Compared with traditional yeast fermentation method

[0069] Steamed buns were made using commercially available high-activity dry yeast: 500g all-purpose flour, 5g dry yeast, 250ml warm water, and 10g white sugar were kneaded and then proofed at 35℃ for 40 minutes. After shaping, the dough was proofed again for 15 minutes before steaming. The results were compared with those of Example 1 of this invention, as shown in Table 5 below.

[0070] Table 5 Comparison with traditional yeast fermentation method

[0071]

[0072] The results show that the present invention can greatly shorten the production time, reduce the difficulty of operation, and the flavor of the finished product is closer to that of traditional plain steamed buns.

[0073] Example 5: Gas production rate characteristics at different temperatures

[0074] The compound leavening agent of Example 1 was dissolved in an appropriate amount of water and mixed with medium-gluten flour to form a paste. The paste was placed in a constant temperature water bath, and the cumulative gas production at different temperatures and time periods was measured by the water displacement gas collection method. The results are shown in Table 6 below.

[0075] Table 6. Cumulative gas production at different temperatures (mL / 100g flour)

[0076]

[0077] The results showed that at 80℃, the gas production reached 205mL in 2-4 minutes, accounting for 48.5% of the total gas production. During the critical window period of the batter's transition from a liquid to a gel state, the compound leavening agent provided by this invention can release gas in a concentrated manner during this stage, forming uniform and fine pores. Meanwhile, the gas production rapidly decreases during the steaming stage at 100℃, avoiding collapse due to excessive expansion.

[0078] Example 6: Storage Stability Study

[0079] The compound leavening agent prepared in Example 1 was sealed in an aluminum foil bag and stored at room temperature (25±2℃) and protected from light for 6 months. Samples were taken at 0, 1, 3, and 6 months, and steamed buns were made according to the method in Example 1. The specific volume was measured and the sensory quality was evaluated.

[0080] The results showed that after 6 months of storage, the specific volume of the steamed buns changed from the initial 2.4 mL / g to 2.38 mL / g, with no significant difference (p>0.05). There was no significant change in sensory evaluation, indicating that the compound leavening agent provided by the present invention has good storage stability.

[0081] Example 7: Industrial Application Simulation

[0082] To simulate a central kitchen mass production scenario, the leavening agent formula from Example 1 was scaled up by 100 times, and dough was made using a dual-shaft dough mixer, directly divided and shaped, and then steamed.

[0083] The results showed that the quality of the steamed buns produced was stable and uniform across batches, and the production efficiency was increased by more than 60% compared with the traditional fermentation method, which fully met the needs of continuous industrial production.

[0084] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A compound leavening agent, characterized in that, The compound leavening agent is composed of gluconolactone and sodium bicarbonate in a mass ratio of 1:0.35~0.

5.

2. The method for preparing the compound leavening agent according to claim 1, characterized in that, The method includes: Weigh out gluconolactone crystals or powder and sodium bicarbonate powder according to the weight ratio, mix them evenly in a dry environment at room temperature, and seal them in a package.

3. A method for making pasta using the compound leavening agent as described in claim 1, characterized in that, The method includes: Mix the compound leavening agent evenly with flour, add water and knead into a smooth dough, shape, place in a steamer, pre-proof in warm water, and steam; or... First, dissolve the leavening agent in water, then mix it with flour, add water and knead into a smooth dough, shape it, put it in a steamer, pre-proof it with warm water, and then steam it.

4. The method according to claim 3, characterized in that, The mass ratio of flour to compound leavening agent is 500:8~20.

5. The method according to claim 3, characterized in that, The mass ratio of water to flour is 230~300:

500.

6. The method according to claim 3, characterized in that, The flour is high-gluten flour, medium-gluten flour, or low-gluten flour.

7. The method according to claim 3, characterized in that, The term "noodles" includes steamed buns or dumplings.

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