CN104663767A - Food complex raising agent - Google Patents
Food complex raising agent Download PDFInfo
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- CN104663767A CN104663767A CN201510099510.3A CN201510099510A CN104663767A CN 104663767 A CN104663767 A CN 104663767A CN 201510099510 A CN201510099510 A CN 201510099510A CN 104663767 A CN104663767 A CN 104663767A
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- food
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- calcium bicarbonate
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a food complex raising agent. The food complex raising agent is prepared from the following raw materials in parts by weight: 25-40 parts of calcium bicarbonate, 8-12 parts of malic acid, 10-20 parts of palmitic acid, 1-5 parts of yeast powder, 0.5-2 parts of ferrous gluconate and 10-30 parts of starch. The calcium bicarbonate in the food complex raising agent can react with the malic acid and palmitic acid under a high temperature condition to generate carbon dioxide, so that polyporic tissues are formed inside the food and become fluffy and soft; the yeast powder can further improve the raising effect of the food, so that the food becomes more soft; the food complex raising agent disclosed by the invention is reasonable in formula, good in storage performance, dissoluvability and food safety and obvious in raising effect.
Description
Technical field
The present invention relates to technical field of food additives, especially a kind of composite food swilling agent.
Background technology
Leavening agent refers in food processing process in the primary raw material wheat flour making an addition to and produce bakery product, and in process decomposes, produce gas, the face base of making rise send out, form dense porous tissue, thus make goods have bulk, a soft or crisp class material.Usually be applied in the bakery product manufacturing process based on wheat flour such as cake, biscuit, bread, steamed bun, make its volumetric expansion, short texture.
The basic demand of leavening agent is that gas forming amount is many and even, and the residue after decomposition and gas do not affect quality and the color and taste of finished product, but the equal effect of leavening agent conventional on the market is at present all general, are difficult to meet product requirement.
Summary of the invention
The object of this invention is to provide a kind of composite food swilling agent, this composite food swilling agent can solve the problem of existing food expander poor effect.
In order to solve the problem, the technical solution used in the present invention is:
Composite food swilling agent of the present invention is prepared from by the raw material of following parts by weight: calcium bicarbonate 25 parts ~ 40 parts, malic acid 8 parts ~ 12 parts, palmitic acid 10 parts ~ 20 parts, dusty yeast 1 part ~ 5 parts, ferrous gluconate 0.5 part ~ 2 parts, starch 10 parts ~ 30 parts.
In technique scheme, scheme can also be more specifically:
The parts by weight of above-mentioned raw materials are: calcium bicarbonate 25 parts, malic acid 8 parts, palmitic acid 15 parts, dusty yeast 1 part, ferrous gluconate 0.5 part, starch 20 parts.
Further, the parts by weight of above-mentioned raw materials are: calcium bicarbonate 32 parts, malic acid 10 parts, palmitic acid 10 parts, dusty yeast 3 parts, ferrous gluconate 1 part, starch 10 parts.
Further, the parts by weight of above-mentioned raw materials are: calcium bicarbonate 40 parts, malic acid 12 parts, palmitic acid 20 parts, dusty yeast 5 parts, ferrous gluconate 2 parts, starch 30 parts.
Further, above-mentioned starch is cornstarch, tapioca, one or more in wheaten starch.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
Calcium bicarbonate in composite food swilling agent of the present invention can react with malic acid and palmitic acid under the high temperature conditions and generate carbon dioxide, thus makes food product form porous organization, fluffy deliquescing; Dusty yeast can improve the loose effect of food further, makes food more soft; Composite food swilling agent formula of the present invention is reasonable, and keeping quality, dissolubility, edible safety are good, and leavening effect is remarkable.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The present embodiment composite food swilling agent is prepared from by the raw material of following parts by weight: calcium bicarbonate 25, malic acid 8 parts, palmitic acid 15 parts, dusty yeast 1 part, ferrous gluconate 0.5 part, starch 20 parts.
Adopt the present embodiment composite food swilling agent to make steamed bun, concrete preparation method is as follows:
A, take the composite food swilling agent 12 grams of 1 kilogram, flour, embodiment 1, white sugar and water are fitted
Amount;
B, first flour, leavening agent are uniformly mixed, white sugar first adds and face with after water-soluble solution;
C, proof face, proofing temperature is 38 ± 2 DEG C, relative temperature 70-80%, 30 minutes ~ 40 minutes time;
D, good wake flour to be rolled in oodle maker, roll prolonging the dough sheet after pressure, be cut into 35 grams/piece of finished products;
E, steam 15 minutes ~ 30 minutes;
F, through cooled steamed bun, proceed to household freezer rapidly, freeze 20 minutes, obtain frozen bread.
Good for effect on the steamed bread quality obtained and market common duplex baking powder is contrasted, and by the latter as a control group, adopt the steamed bun preparation method identical with this experimental example, the steamed bread quality prepared compares in table 1:
Table 1 quality of steamed bread contrasts
Contrasted by table 1 known, adopt composite food swilling agent of the present invention, the bulkiness of steamed bun is better, does not have larger aperture micropore in the tissue of steamed bun, better in steamed bun mouthfeel after quick-frozen and multiple steaming, and not yielding.
Embodiment 2
The present embodiment composite food swilling agent is prepared from by the raw material of following parts by weight: calcium bicarbonate 32 parts, malic acid 10 parts, palmitic acid 10 parts, dusty yeast 3 parts, ferrous gluconate 1 part, starch 10 parts.
Adopt the present embodiment composite food swilling agent to make strawberry cake, preparation method is:
A, take strawberry 500 grams, white granulated sugar 800 grams, 1 kilogram, flour, this enforcement composite food swilling agent 30 grams, cake oil 30 grams, salad oil 100 grams, 450 grams, water, essence are appropriate;
B, strawberry is squeezed the juice for subsequent use, by white granulated sugar dissolve, add flour, leavening agent, essence, cake oil, salad oil, stir evenly;
C, die-filling;
D, be placed in oven for baking, arranging baking temperature is 180 DEG C, toasts 15 minutes;
E, come out of the stove, cooling, creams the butter, obtains strawberry cake.
Adopt the good common leavening agent of effect on market to prepare strawberry cake according to the method described above, both compare, the cake color and luster that the cake of this experimental example and common leavening agent make, the equal indifference of mouthfeel, and inorganization is subsided problem, and fluffy degree is more excellent.
Embodiment 3
The present embodiment composite food swilling agent is prepared from by the raw material of following parts by weight: calcium bicarbonate 40 parts, malic acid 12 parts, palmitic acid 20 parts, dusty yeast 5 parts, ferrous gluconate 2 parts, starch 30 parts.
Adopt the present embodiment composite food swilling agent to make deep-fried twisted dough sticks, concrete grammar is as follows:
A, take 1000 grams, flour, the present embodiment composite food swilling agent 180 grams, 1.2 kilograms, water;
B, flour is proceeded in dough mixing machine, add the leavening agent after water-soluble solution, and face to face group is smooth;
C, to be rubbed into strip by dough, to build with preservative film, room temperature leaves standstill 2 hours;
D, good wake flour group to be elongated, roll into the length of wide 10 centimetres, 2 centimetres wide rectangular, every two
Stack, centre is pressed;
E, cook before pinch two, in oil cauldron, explode into golden yellow can take the dish out of the pot and drain;
F, through cooled deep-fried twisted dough sticks, proceed to rapidly household freezer freezing, obtain quick freezing deep fried puffy dough strips.
By the present embodiment deep-fried twisted dough sticks quality with contrast with the deep-fried twisted dough sticks that traditional deep-fried twisted dough sticks leavening agent makes, adopt the deep-fried twisted dough sticks preparation method identical with this experimental example, the deep-fried twisted dough sticks prepared (before quick-frozen) compare in table 2:
Table 2 deep-fried twisted dough sticks quality contrasts
Contrasted known by table 2, the bulkiness of the deep-fried twisted dough sticks adopting composite food swilling agent of the present invention to make is better, not yielding after exploding again, and temperature of getting angry is lower, and the deep-fried twisted dough sticks pure color blasted, entrance are crisp.
Claims (5)
1. a composite food swilling agent, is characterized in that being prepared from by the raw material of following parts by weight: calcium bicarbonate 25 parts ~ 40 parts, malic acid 8 parts ~ 12 parts, palmitic acid 10 parts ~ 20 parts, dusty yeast 1 part ~ 5 parts, ferrous gluconate 0.5 part ~ 2 parts, starch 10 parts ~ 30 parts.
2. composite food swilling agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium bicarbonate 25 parts, malic acid 8 parts, palmitic acid 15 parts, dusty yeast 1 part, ferrous gluconate 0.5 part, starch 20 parts.
3. composite food swilling agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium bicarbonate 32 parts, malic acid 10 parts, palmitic acid 10 parts, dusty yeast 3 parts, ferrous gluconate 1 part, starch 10 parts.
4. composite food swilling agent according to claim 1, is characterized in that the parts by weight of described raw material are: calcium bicarbonate 40 parts, malic acid 12 parts, palmitic acid 20 parts, dusty yeast 5 parts, ferrous gluconate 2 parts, starch 30 parts.
5. the composite food swilling agent according to claim 1 or 2 or 3 or 4, is characterized in that described starch is cornstarch, tapioca, one or more in wheaten starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099510.3A CN104663767A (en) | 2015-03-06 | 2015-03-06 | Food complex raising agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510099510.3A CN104663767A (en) | 2015-03-06 | 2015-03-06 | Food complex raising agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104663767A true CN104663767A (en) | 2015-06-03 |
Family
ID=53299773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510099510.3A Pending CN104663767A (en) | 2015-03-06 | 2015-03-06 | Food complex raising agent |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044866A (en) * | 2006-06-06 | 2007-10-03 | 楚高波 | Flour used specially for making deep-fried dough sticks, and its production method |
| CN101204167A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Special flour for making fried bread sticks |
| CN102550617A (en) * | 2010-12-28 | 2012-07-11 | 郑州容大食品有限公司 | Aluminum-free bulking agent |
| CN102613261A (en) * | 2012-03-31 | 2012-08-01 | 华南理工大学 | Food composite leavening agent, as well as preparation method and application thereof |
| CN103648288A (en) * | 2011-06-29 | 2014-03-19 | 索莱有限责任公司 | Liquid food compositions comprising soy whey proteins that have been isolated from processing streams |
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
-
2015
- 2015-03-06 CN CN201510099510.3A patent/CN104663767A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101044866A (en) * | 2006-06-06 | 2007-10-03 | 楚高波 | Flour used specially for making deep-fried dough sticks, and its production method |
| CN101204167A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Special flour for making fried bread sticks |
| CN102550617A (en) * | 2010-12-28 | 2012-07-11 | 郑州容大食品有限公司 | Aluminum-free bulking agent |
| CN103648288A (en) * | 2011-06-29 | 2014-03-19 | 索莱有限责任公司 | Liquid food compositions comprising soy whey proteins that have been isolated from processing streams |
| CN102613261A (en) * | 2012-03-31 | 2012-08-01 | 华南理工大学 | Food composite leavening agent, as well as preparation method and application thereof |
| CN103798315A (en) * | 2014-01-02 | 2014-05-21 | 重庆迎龙化工厂 | Compound-type rapid aluminum-free fried bread stick raising agent and preparation method thereof |
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Application publication date: 20150603 |
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