CN108013088A - A kind of food compounding leavening agent and preparation method thereof - Google Patents
A kind of food compounding leavening agent and preparation method thereof Download PDFInfo
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- CN108013088A CN108013088A CN201711432593.9A CN201711432593A CN108013088A CN 108013088 A CN108013088 A CN 108013088A CN 201711432593 A CN201711432593 A CN 201711432593A CN 108013088 A CN108013088 A CN 108013088A
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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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of food compounding leavening agent and preparation method thereof, belong to technical field of food additives.The food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Chemistry leavening agent 20%~80% and yeast 20%~80%.The invention also discloses the preparation method of above-mentioned food compounding leavening agent.The food compounding leavening agent of the present invention, is mixed and formed by a certain percentage by chemistry leavening agent with yeast, amount of the amount added in dough less than single use chemistry leavening agent or yeast, you can reach the effect that dough rises.Leavening agent is compounded using the food of the present invention, both the additive amount of chemical addition agent in dough can have been reduced, reduce chemical hazard risk, dough is improved than exclusive use yeast rise speed again, therefore demand and industrial production of the consumer to food health, time saving needs can be solved.
Description
Technical field
The present invention relates to a kind of food compounding leavening agent and preparation method thereof, belong to technical field of food additives.
Background technology
In food industry and daily dining table, it is often necessary to by flour or dough by different modes, be processed into required
Food.Wherein, bulking will be carried out inside dough, is the pass for making all kinds of flour-made foods such as bread, cake, biscuit, steamed bun
Key step.
Raw material and its corresponding principle according to used in dough bulking, can be divided into biological fermentation process and the bulk method of chemistry
Two classes.Old face fermentation belongs to biological fermentation process with yeast leavened dough, its principle is all to utilize saccharomycete and the organic matter in dough
Interact and produce gas and dough swells；And the fermentation such as baking powder, yeast powder, alum, sodium bicarbonate belongs to the bulk method of chemistry,
Its principle is to be influenced to occur chemical reaction generation gas by dough by moisture and temperature in dough using some chemical substances
Swell.
Above two method respectively has advantage and disadvantage：
Biological fermentation process, uses one or more single complex biological strains to ferment, and is not added with other food additions
Agent, therefore the bulk method of relative chemical more health and safety.But biological fermentation process rise time it is longer (generally require 1-2 it is small when
More than), and influenced by environment temperature, humidity very big, generally require and carry out proofing of dough with the use of dough leavening case, be unfavorable for
The quick Fabrication of food.
The bulk method of chemistry, is to need to add the various food additives compounded, and when addition must be noted that to use in right amount, no
Certain injury can be then produced to health.But the rise time of the bulk method of chemistry (generally only needs 10-20 minutes) quickly,
By ambient temperature and humidity influenced less, have the advantages that with need to with, be more suitable for food industrialization production needs.
In consideration of it, the biological fermentation process of the prior art and the bulk method of chemistry do not adapt to food work there are various deficiencies
Industry develops and requirement of the consumer to healthy food.Therefore, there is an urgent need for developing a kind of new food expander and preparation method thereof, come
Make up drawbacks described above.
The content of the invention
An object of the present invention, is to provide a kind of food compounding leavening agent.The food compounding leavening agent of the present invention, by changing
Leavening agent mixes by a certain percentage with yeast to be formed, and the amount added in dough is less than single use chemistry leavening agent or yeast
Amount, you can reach the effect that dough rises.Leavening agent is compounded using the food of the present invention, chemistry in dough can have both been reduced and add
Add the additive amount of agent, reduce chemical hazard risk, and improve dough than exclusive use yeast and rise speed, therefore can solve
Consumer adapts to industrial production, time saving needs to the demand of food health.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of food compounds leavening agent, by the gross weight of raw material
The percentage composition meter of amount, is made of the following raw material：Chemistry leavening agent 20%~80% and yeast 20%~80%.
The raw material brief introduction of the present invention：
Chemistry leavening agent used in the present invention, adds in Flour product manufacturing process and uses.Chemistry leavening agent in dough,
The chemical reaction between component occurs because being thermally decomposed, or after chance water, discharges CO2Gas, makes the dough internal expansion of making,
Empty structure is formed, reaches the effect that Flour product is loose, expands.Use chemistry leavening agent, it is not necessary to fermentation or fermentation time compared with
It is short.But compared to biological leavening agent --- yeast, its expansive force is weak, also lacks fragrance, also remains the hair of special rear taste
Disease, such as ammonia taste.
Yeast refers to the active dry yeast (Dry Yeast) for Flour product fermentation, that is, ferments female (Instant Yeast).
Yeast is a kind of unicellular fungi microorganism, is a kind of biological leavening agent beneficial to human body.Mechanism of leavening dough is yeast in dough
It is middle to carry out metabolism, the nutrition beneficial to absorption of human body and flavor substance are produced, and produce CO2Gas, dough is in a constant temperature, wet
Under the conditions of degree, allow yeast fully to breed aerogenesis, promote the process of dough expansion.
The principle of the present invention：
By chemistry leavening agent, leavening agent --- yeast mixes the present invention in certain proportion with biology, this hair is made
Bright food compounding leavening agent, application effect are better than exclusive use chemistry leavening agent or yeast, its principle：
In Flour product manufacturing process, after chemistry leavening agent and yeast are added in dough, chemistry leavening agent is because meeting
Soda acid chemically reacts between water, heated or generation component, releases immediately out CO2Gas so that initially formed in dough institutional framework
Substantial amounts of tiny bubble.The presence of bubble, reduces the density of dough, is conducive to the heat outside dough and moisture quickly oozes
Thoroughly to inside dough, the yeast inside dough is quickly obtained heat and moisture, accelerate " awakening " of yeast, yeast is faster
Ground starts to act, and further slowly discharges CO2Gas.The combination in one fast slow two aerogenesis stages so that in dough
Portion's structure is in appropriateness, stably increases, and air hole structure is fine and smooth, firm, and porousness is more excellent.
The food of the present invention compounds leavening agent relative to exclusive use chemistry leavening agent or yeast, it is advantageous that：
(1) relative to chemistry leavening agent：
Immediately begin to chemically react after meeting water due to chemistry leavening agent, be heated, be a very quick aerogenesis mistake
Journey.And yeast is needed by moisture and temperature action and after " awakening ", then the sluggish metabolism release CO for passing through yeast2Gas
Body, is a slow mechanism for chemistry leavening agent.
If chemistry leavening agent is used alone, since additive amount is relatively large, in Flour product manufacturing process, the change in dough
Learn leavening agent and produce substantial amounts of CO rapidly2Gas.Since a large amount of gas moments produce, " the gas that dough is internally formed is be easy to cause
Bubble " structure is bursting at the collision, and portion gas overflows, and is that have lost a part of available gas for dough.And the food of the present invention
Leavening agent is compounded because chemistry leavening agent dosage is relatively less, the tolerance that moment produces is not too large, in conjunction with delaying for yeast later stage
Slow aerogenesis so that dough air hole structure is appropriateness slowly increase, is conducive to the stabilization of dough air hole structure, so obtained face system
Product internal structure is finer and smoother, loose, uniform.
(2) relative to biological leavening agent：
In Flour product manufacturing process, chemistry leavening agent component present in the food compounding leavening agent due to the present invention,
Stomata is produced in fermentation early period, makes quickly to form small bubble layer inside dough, reduces the density of dough, the heat outside dough
Amount and moisture are rapidly and uniformly diffused into inside dough, accelerate " awakening " of yeast, so the speed of dough leavening than individually makes
Provocation is carried out with yeast faster.And due to the speed of heat and moisture diffusion evenly so that the yeast of the inside and outside layer of dough starts
The time phase difference of " awakening " is little, and the time that yeast works is relatively uniform, when also solving exclusive use yeast, outer layer yeast
Action time is long cause musculus cutaneus yeast-bitten and internal layer yeast action time it is inadequate, cause structure consolidation, gas porosity is inadequate
Drawback.
Based on the above technical solutions, the present invention can also be improved as follows.
Further, the food compounding leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：
Chemistry leavening agent 60% and yeast 40%.
Further, the chemistry leavening agent is carbonate, phosphate, ammonium salt, alum, glucono-δ-lactone, lemon
One or more in acid, citrate, fumaric acid, fumarate.
Further, the chemistry leavening agent is carbonate, phosphate, ammonium salt, alum, glucono-δ-lactone, lemon
One or more in acid, citrate, fumaric acid, fumarate.
Further, the carbonate is the one or more in sodium acid carbonate, sodium carbonate, calcium carbonate, magnesium carbonate.
Further, the phosphate is Sodium Acid Pyrophosphate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate
In one or more.
Further, the ammonium salt is the one or more in ammonium hydrogen carbonate, ammonium sulfate, diammonium hydrogen phosphate.
Further, the alum is alum or alum.
Further, the citrate is the one or more in potassium citrate, sodium citrate, sodium dihydrogen citrate.
Further, the fumarate is fumaric acid sodium or Potassium fumarate.
The second object of the present invention, is to provide the preparation method of above-mentioned food compounding leavening agent.The preparation method of the present invention
Simply, wide market, is adapted to large-scale production.
The technical solution that the present invention solves above-mentioned technical problem is as follows：A kind of preparation method of food compounding leavening agent, bag
Include following steps：
Step 1：A kind of food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 20%~80% and yeast 20%~80%；
Step 2：By chemistry leavening agent and yeast after mixing, it is vacuum-packed, sealing, that is, it is swollen obtains the food compounding
Loose agent.
Based on the above technical solutions, the present invention can also be improved as follows.
Further, food described in step 1 compounds leavening agent, based on the percentage composition of the gross weight of raw material, by the following raw material
It is made：Chemistry leavening agent 60% and yeast 40%.
Further, vacuum-packed vacuum described in step 2 is -0.6Mpa.
Beneficial effects of the present invention：
(1) food of the invention compounding leavening agent, is mixed and formed, in dough by a certain percentage by chemistry leavening agent with yeast
Amount of the amount of middle addition less than single use chemistry leavening agent or yeast, you can reach the effect that dough rises.Use the present invention
Food compounding leavening agent, can both reduce the additive amount of chemical addition agent in dough, reduce chemical hazard risk, and compare independent
Dough is improved using yeast and rises speed, therefore can solve demand and industrial life of the consumer to food health
Production, time saving needs.
(2) preparation method of the invention is simple, wide market, is adapted to large-scale production.
Embodiment
The principle of the present invention and feature are described below in conjunction with specific embodiment, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1：
The food compounding leavening agent of the present embodiment, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 60% and yeast 40%.Wherein, the chemistry leavening agent by mass percent be 40% Sodium Acid Pyrophosphate,
The di(2-ethylhexyl)phosphate that calcium carbonate that sodium acid carbonate that mass percent is 35%, mass percent are 15%, mass percent are 10%
Hydrogen calcium compounding forms；Yeast is the active dry yeast of Hubei Angel Yeast Co., Ltd's production.
The preparation method of above-mentioned food compounding leavening agent, includes the following steps：
Step 1：A kind of food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 60% and yeast 40%；
Step 2：By chemistry leavening agent and yeast after mixing, it is vacuum-packed, is sealed for -0.6Mpa in vacuum
Mouthful, that is, obtain the food compounding leavening agent.
Embodiment 2：
The food compounding leavening agent of the present embodiment, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Leavening agent 40% and yeast 60% are learned, wherein, the chemistry leavening agent is by calcium dihydrogen phosphate of the mass percent for 20%, quality
Sodium acid carbonate that percentage is 38%, the carbonic acid that mass percent is 22% glucono-δ-lactone, mass percent is 10%
Calcium, the citric acid that mass percent is 10% compounding form；Yeast is the activity of Hubei Angel Yeast Co., Ltd's production
Dry ferment.
The preparation method of above-mentioned food compounding leavening agent, includes the following steps：
Step 1：A kind of food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 40% and yeast 60%；
Step 2：By chemistry leavening agent and yeast after mixing, it is vacuum-packed, is sealed for -0.6Mpa in vacuum
Mouthful, that is, obtain the food compounding leavening agent.
Embodiment 3：
The food compounding leavening agent of the present embodiment, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 50% and yeast 50%, wherein, the chemistry leavening agent by Sodium Acid Pyrophosphate that mass percent is 25%,
The phosphoric acid that ammonium hydrogen carbonate that sodium acid carbonate that mass percent is 35%, mass percent are 15%, mass percent are 10%
Calcium dihydrogen, the fumaric acid sodium that mass percent is 15% compounding form；Yeast produces for Hubei Angel Yeast Co., Ltd
Active dry yeast.
The preparation method of above-mentioned food compounding leavening agent, includes the following steps：
Step 1：A kind of food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Change
Learn leavening agent 50% and yeast 50%；
Step 2：By chemistry leavening agent and yeast after mixing, it is vacuum-packed, is sealed for -0.6Mpa in vacuum
Mouthful, that is, obtain the food compounding leavening agent.
Comparative example 1：
With unlike embodiment 1, comparative example 1 does not contain yeast, comprise only chemistry leavening agent, the chemistry leavening agent by
Sodium acid carbonate that Sodium Acid Pyrophosphate that mass percent is 40%, mass percent are 35%, mass percent 15%
Calcium carbonate, mass percent be 10% calcium dihydrogen phosphate compounding form.
The food compounding leavening agent and the chemistry leavening agent of comparative example 1 that embodiment 1 is obtained, add by the 2% of flour quality
It is added in flour, makes steamed bun.Dough fermentation is controlled at 37 DEG C, humidity 75%.
Steamed bun fluffy degree=steamed bun volume (ml)/steamed bun weight (g).
Both make the evaluation effect of steamed bun, as shown in table 1.
The product of 1 embodiment 1 of table and comparative example 1 is used for the evaluation effect for making steamed bun
As shown in Table 1, although the food compounding leavening agent that embodiment 1 obtains is used for the Time transfer receiver ratio 1 of dough fermentation
Chemistry leavening agent be used for time more 10min of dough fermentation, but the steamed bun volume made improves 9%, and epidermis, pliability
All it is highly improved with internal organizational structure.
Comparative example 2：
Unlike embodiment 2, comparative example 2 does not contain chemistry leavening agent, comprises only yeast, and the yeast is pacified for Hubei
The active dry yeast of fine jade yeast limited company production.The food compounding leavening agent that embodiment 2 is obtained and the work of comparative example 2
Property dry ferment, be added to by the 2% of flour quality in flour, make steamed bun.Controlled at 37 DEG C, humidity is for dough fermentation
75%.
Steamed bun fluffy degree=steamed bun volume (ml)/steamed bun weight (g).
Both make the evaluation effect of steamed bun, as shown in table 2.
The product of 2 embodiment 2 of table and comparative example 2 is used for the evaluation effect for making steamed bun
As shown in Table 2, the food compounding leavening agent that embodiment 2 obtains is used for the work of the Time transfer receiver ratio 2 of dough fermentation
Property dry ferment be used for time of dough fermentation and lack 30min, and the steamed bun volume raising 5% made, in addition epidermis, pliability and interior
Portion's institutional framework is all highly improved.
Comparative example 3：
With unlike embodiment 3, comparative example 3 does not contain yeast, comprise only chemistry leavening agent, the chemistry leavening agent by
Sodium acid carbonate that Sodium Acid Pyrophosphate that mass percent is 25%, mass percent are 35%, mass percent 15%
Ammonium hydrogen carbonate, mass percent be 10% calcium dihydrogen phosphate, mass percent be 15% fumaric acid sodium compounding form.
The provocation effect of dough is directly related to the effect of steamed bun making, before the volume after general dough leavening is good is provocation
1.8-2.0 times preferably, dough hand presses high resilience, and hand, which is touched, does not touch with one's hand.As standard, the dough that reach identical rises
The effect of hair, per 500g flour, food compounding leavening agent that the required embodiment of the present invention 3 obtains and comparative example 3 it is chemical swollen
Loose agent additive amount etc., it is specific as shown in table 3.Dough fermentation is controlled at 37 DEG C, humidity 75%.
Table 3 reaches the additive amount of the product of the required embodiment 3 of effect that identical dough rises and comparative example 3
As shown in Table 3, the effect that identical dough rises is reached, per 500g flour, the required embodiment of the present invention 3
The additive amount of the food compounding leavening agent arrived is 12g, and the additive amount of the chemistry leavening agent of required comparative example 3 is 20g, and this hair
The steamed bun volume that the food compounding leavening agent that bright embodiment 3 obtains is made improves 8%, in addition epidermis, pliability and interior tissue
Structure is all highly improved.
Comparative example 4：
Unlike embodiment 3, comparative example 4 does not contain chemistry leavening agent, comprises only yeast, and the yeast is pacified for Hubei
The active dry yeast of fine jade yeast limited company production.Using the volume ratio before and after dough leavening as 1.8 times, dough hand is by rich
Elasticity, the effect risen for standard, the dough that reach identical of not touching with one's hand, per 500g flour, the required embodiment of the present invention 3
The food compounding leavening agent arrived and the active dry yeast additive amount of comparative example 3 etc., it is specific as shown in table 4.Dough fermentation control temperature
Spend for 37 DEG C, humidity 75%.
Table 4 reaches the additive amount of the product of the required embodiment 3 of effect that identical dough rises and comparative example 4
As shown in Table 4, the effect that identical dough rises is reached, per 500g flour, the required embodiment of the present invention 3
The additive amount of the food compounding leavening agent arrived is 12g, and the additive amount of the active dry yeast of required comparative example 4 is 15g, and this hair
The steamed bun volume that the food compounding leavening agent that bright embodiment 3 obtains is made improves 6%, and the dough leavening time shortens 30 minutes, separately
Exocuticle, pliability and internal organizational structure are all highly improved.
It can be seen from the above that the food compounding leavening agent of the present invention, is mixed and formed by a certain percentage by chemistry leavening agent with yeast,
Amount of the amount added in dough less than single use chemistry leavening agent or yeast, you can reach the effect that dough rises.Use
The food compounding leavening agent of the present invention, can both reduce the additive amount of chemical addition agent in dough, reduce chemical hazard risk, again
Improve dough than yeast is used alone and rise speed, thus can solve consumer to the demand of food health and
Industrial production, time saving needs.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of food compounds leavening agent, it is characterised in that based on the percentage composition of the gross weight of raw material, by the following raw material group
Into：Chemistry leavening agent 20%~80% and yeast 20%~80%.
2. a kind of food compounding leavening agent according to claim 1, it is characterised in that the food compounds leavening agent, presses
The percentage composition meter of the gross weight of raw material, is made of the following raw material：Chemistry leavening agent 60% and yeast 40%.
3. a kind of food compounding leavening agent according to claim 1 or 2, it is characterised in that the chemistry leavening agent is carbon
One kind in hydrochlorate, phosphate, ammonium salt, alum, glucono-δ-lactone, citric acid, citrate, fumaric acid, fumarate
It is or a variety of.
A kind of 4. food compounding leavening agent according to claim 3, it is characterised in that the carbonate is sodium acid carbonate,
One or more in sodium carbonate, calcium carbonate, magnesium carbonate.
5. a kind of food compounding leavening agent according to claim 3, it is characterised in that the phosphate is pyrophosphoric acid dihydro
One or more in disodium, sodium dihydrogen phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate.
6. a kind of food compounding leavening agent according to claim 3, it is characterised in that the ammonium salt is ammonium hydrogen carbonate, sulphur
One or more in sour ammonium, diammonium hydrogen phosphate.
A kind of 7. food compounding leavening agent according to claim 3, it is characterised in that the alum for alum or
Alum.
8. a kind of food compounding leavening agent according to claim 3, it is characterised in that the citrate is citric acid
One or more in potassium, sodium citrate, sodium dihydrogen citrate.
9. a kind of food compounding leavening agent according to claim 3, it is characterised in that the fumarate is fumaric acid sodium
Or Potassium fumarate.
10. a kind of preparation method of food compounding leavening agent, it is characterised in that include the following steps：
Step 1：A kind of food compounds leavening agent, based on the percentage composition of the gross weight of raw material, is made of the following raw material：Chemistry is swollen
Loose agent 20%~80% and yeast 20%~80%；
Step 2：By chemistry leavening agent and yeast after mixing, it is vacuum-packed, sealing, that is, it is bulk obtains the food compounding
Agent.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110040794A (en) * | 2019-03-22 | 2019-07-23 | 关天明 | A kind of improver of water quality of aquatic products and preparation method thereof |
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