WO2023087625A1 - 一种膨松剂及其制备方法和应用 - Google Patents

一种膨松剂及其制备方法和应用 Download PDF

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Publication number
WO2023087625A1
WO2023087625A1 PCT/CN2022/089883 CN2022089883W WO2023087625A1 WO 2023087625 A1 WO2023087625 A1 WO 2023087625A1 CN 2022089883 W CN2022089883 W CN 2022089883W WO 2023087625 A1 WO2023087625 A1 WO 2023087625A1
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Prior art keywords
microcapsule
oil
leavening agent
wall material
salt
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PCT/CN2022/089883
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English (en)
French (fr)
Inventor
熊涛
于文峰
胡新平
黄聪
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安琪酵母股份有限公司
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Publication of WO2023087625A1 publication Critical patent/WO2023087625A1/zh

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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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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
    • 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
    • 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
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives 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
    • 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
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or derivatives
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of food additives, in particular to a leavening agent and its preparation method and application.
  • Compound leavening agent is an additive that can make food soft and crisp quickly. Its addition can make the product form porous tissue, thereby improving the taste of the product and arousing the appetite of consumers.
  • the leavening agent there are two conditions for the leavening agent to generate gas: water and heat.
  • the acid-base materials in the leavening agent begin to react to produce gas, and under heating conditions, the gas production will be more intense.
  • the leavening agent will produce gas after meeting water, and this part of gas is often not utilized, and the amount of gas lost accounts for 20-40% of the total gas amount, and the effect is greatly reduced.
  • acidic materials such as juice, etc.
  • the prior art leavening agent has poor stability and too fast gas production, and the prior art leavening agent has single effect and cannot be compounded with a liquid additive with improving effect.
  • one of the purposes of the present invention is to provide a leavening agent
  • the second purpose of the present invention is to provide the preparation method of the above-mentioned leavening agent
  • the third purpose of the present invention is to provide the above-mentioned leavening agent Application in baked goods.
  • the present invention provides a leavening agent, which includes an acidic salt and an alkaline salt, and fillers added as required, wherein, the alkaline salt is used as a core material and is embedded into a microcapsule A by a wall material or the acidic salt is used as a
  • the core material is embedded into a microcapsule B by the wall material, or the acidic salt and the alkaline salt are independently embedded into a microcapsule A and a microcapsule B by the wall material, and the wall material includes vegetable oil, and the core material and the The weight ratio of the wall material is 10:0.1-1.5.
  • the basic salt is 20-45%
  • the acidic salt is 15-50%
  • the filler is 10-45% based on 100% of the mass sum of the basic salt, the acidic salt and the filler. %.
  • the basic salt includes at least one of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate.
  • the acid salt includes at least one of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, citric acid, malic acid and fumaric acid.
  • the filler includes at least one of corn starch, wheat starch, potato starch, tapioca starch and calcium carbonate.
  • the vegetable oil is palm oil, rapeseed oil, peanut oil, olive oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, rice oil, sunflower oil, linseed oil, safflower oil, soybean oil and one or more of coconut oil, preferably palm oil; preferably, the palm oil is 10° palm oil, 24° palm oil, 33° palm oil, 41° palm oil and 52° palm oil one or more of two.
  • the wall material also includes an emulsifier; preferably, the emulsifier includes at least one of mono- and diglyceride fatty acid esters, soybean lecithin, and diacetyl tartaric acid mono- and diglycerides, preferably mono- and di-glycerides Glycerin fatty acid ester; further preferably, the mass ratio of the vegetable oil and the emulsifier is 1:10-10:1, preferably 1-10:1.
  • the emulsifier includes at least one of mono- and diglyceride fatty acid esters, soybean lecithin, and diacetyl tartaric acid mono- and diglycerides, preferably mono- and di-glycerides Glycerin fatty acid ester; further preferably, the mass ratio of the vegetable oil and the emulsifier is 1:10-10:1, preferably 1-10:1.
  • above-mentioned leavening agent is made by comprising the following steps:
  • step (3) Spray the wall material in step (1) into the fluidized bed to prepare microcapsule A or microcapsule B;
  • Microcapsule A and acid salt, or microcapsule B and alkaline salt, or microcapsule A and microcapsule B, and fillers are added as required, and mixed to obtain a leavening agent.
  • the present invention also provides a kind of preparation method of above-mentioned leavening agent, comprises the steps:
  • step (3) Spray the wall material in step (1) into the fluidized bed to prepare microcapsule A or microcapsule B;
  • Microcapsule A and acidic salt, or microcapsule B and alkaline salt, or microcapsule A and microcapsule B, and fillers are added as required, and mixed to obtain a leavening agent.
  • the melting temperature in step (1) is 55-80°C.
  • the air intake in step (2) is 50-200m 3 /h, and preferably, the material temperature is 15-40°C.
  • the injection rate of the wall material in step (3) is 4-16mL/min.
  • the present invention also provides an application of the above-mentioned leavening agent or the leavening agent prepared by the above-mentioned preparation method in baked food.
  • the leavening agent of the present invention embeds alkaline salts and/or acidic salts by adopting vegetable oil as wall material and fluidized bed embedding process, reduces the contact of acidic salts and alkaline salts, thereby improving
  • the weight ratio of the core material to the wall material during the embedding process is 10 :0.1-1.5, overcome the macular problem caused by too thick wall material, improve the quality of baked goods.
  • Fig. 1 is the steamed bun with macula.
  • microcapsule A refers to a microcapsule formed by embedding an alkaline salt as a core material by a wall material.
  • second microcapsule or embedded acid salt such as embedded calcium dihydrogen phosphate, embedded disodium dihydrogen pyrophosphate, embedded citric acid, embedded fumaric acid, etc.
  • the present invention provides a leavening agent, which includes an acidic salt and an alkaline salt, and fillers added as required, wherein, the alkaline salt is used as a core material and is embedded into a microcapsule A by a wall material or the acidic salt is used as a
  • the core material is embedded into a microcapsule B by the wall material, or the acidic salt and the alkaline salt are independently embedded into a microcapsule A and a microcapsule B by the wall material, and the wall material includes vegetable oil, and the core material and the The weight ratio of the wall material is 10:0.1-1.5.
  • Basic salt and acidic salt are used as the main raw materials.
  • the basic salt is used as the core material and the wall material is embedded to obtain microcapsule A
  • the acidic salt is used as the core material and the wall material is embedded to obtain microcapsule B
  • acidic salt and alkali The salts are independently embedded by the wall material into microcapsules A and microcapsules B, which can reduce the contact of acidic salts and alkaline salts, thereby improving the stability of the leavening agent and delaying the production of the leavening agent in the process of adding water and kneading.
  • the gas speed can reduce the gas loss and improve the effect of leavening agent.
  • the weight ratio of core material and wall material is 10:0.1-1.5 during embedding process, which can overcome the macula problem caused by too thick wall material and improve the baking effect. The quality of the food.
  • the basic salt is 20-45%
  • the acidic salt is 15-50%, based on 100% of the mass sum of the basic salt, the acidic salt and the filler.
  • the filler is 10-45%.
  • the basic salt includes at least one of sodium bicarbonate, potassium bicarbonate, sodium carbonate and potassium carbonate.
  • the acid salt includes at least one of disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, citric acid, malic acid and fumaric acid.
  • the filler includes at least one of corn starch, wheat starch, potato starch, tapioca starch and calcium carbonate.
  • the vegetable oil includes any conventional vegetable oil, which may be unhydrogenated or partially hydrogenated or fully hydrogenated vegetable oil, preferably palm oil, rapeseed oil, peanut oil, olive oil, vegetable oil One or more of seed oil, corn oil, sesame oil, cottonseed oil, rice oil, sunflower oil, linseed oil, safflower oil, soybean oil and coconut oil, preferably palm oil; preferably, the The palm oil is one or more of 10° palm oil, 24° palm oil, 33° palm oil, 41° palm oil and 52° palm oil. Palm oil has oils with different melting points, and different melting points can be adjusted according to needs, while the melting point of general vegetable oil esters is low.
  • palm oil is stronger than general vegetable oil esters as wall materials, so the wall materials can be less, and the risk of macular formation is lower; at the same time, palm oil is more stable, less prone to oxidative rancidity, and has a wider range of applications.
  • the wall material also includes an emulsifier; preferably, the emulsifier includes at least one of mono- and diglyceride fatty acid esters, soybean lecithin and diacetyl tartaric acid mono-diglycerides , preferably mono- and diglyceride fatty acid esters; further preferably, the mass ratio of the vegetable oil and emulsifier is 1:10-10:1, preferably 1-10:1.
  • the above-mentioned leavening agent is prepared by comprising the following steps,
  • step (3) Spray the wall material in step (1) into the fluidized bed to prepare microcapsule A or microcapsule B;
  • Microcapsule A and acid salt, or microcapsule B and alkaline salt, or microcapsule A and microcapsule B, and fillers are added as required, and mixed to obtain a leavening agent.
  • the present invention also provides a kind of preparation method of above-mentioned leavening agent, comprises the steps:
  • step (3) Spray the wall material in step (1) into the fluidized bed to prepare microcapsule A or microcapsule B;
  • Microcapsule A and acid salt, or microcapsule B and alkaline salt, or microcapsule A and microcapsule B, and fillers are added as required, and mixed to obtain a leavening agent.
  • the melting temperature in step (1) is 55-80°C.
  • the air intake in step (2) is 50-200m 3 /h, and the material temperature is 15-40°C.
  • the injection rate of the wall material in step (3) is 4-16mL/min.
  • the present invention also provides an application of the above-mentioned leavening agent or the leavening agent prepared by the above-mentioned preparation method in baked food.
  • Table 1 The raw material used in the present invention and source of equipment
  • Embedding sodium bicarbonate includes a core material and a wall material, the core material is sodium bicarbonate, the wall material is ⁇ -cyclodextrin, the weight ratio of the core material and the wall material is 1:8, first the cyclodextrin is dissolved in water, The weight ratio of cyclodextrin and water is 1:5, stir evenly to form embedding solution; add sodium bicarbonate into the embedding solution, stir evenly under the conditions of 33°C and 8000r/min to obtain microcapsule solution; The microcapsule solution is subjected to spray condensation and granulation through a centrifugal spray tower to obtain embedded sodium bicarbonate.
  • the embedding calcium dihydrogen phosphate includes a core material and a wall material.
  • the core material is calcium dihydrogen phosphate
  • the wall material is ⁇ -cyclodextrin.
  • the weight ratio of the core material and the wall material is 1:6.
  • the cyclodextrin is dissolved in In water, the weight ratio of cyclodextrin and water is 1:5, stir evenly to form an embedding solution; add sodium bicarbonate to the embedding solution, stir evenly at 33°C and 8000r/min to obtain a microcapsule solution ;
  • the microcapsule solution is sprayed and condensed and granulated through a centrifugal spray tower to obtain embedded calcium dihydrogen phosphate.
  • Noodle pressing Adjust the distance between the rollers of the noodle press machine to 1.5cm wide to roll the dough. Each time the dough is pressed, the dough needs to be folded in half before the noodle is pressed. Repeat this for 15 times;
  • the steamed steamed buns in a bright place, and observe whether there are yellow spots on the surface of the steamed buns. If there are yellow spots on the surface of the steamed buns as shown in the circle in Figure 1, regardless of the depth, they are regarded as macular buns. The number of macular spots is counted to calculate the macular rate of the steamed buns. The results are shown in Table 2.
  • Example 1 no 0%
  • Example 2 no 0%
  • Example 3 no 0%
  • Example 4 no 0%
  • Example 5 no 0%
  • Example 6 no 0% Comparative example 1 have 6.67%
  • Comparative example 2 none 0% Comparative example 3 have 100% Comparative example 4 have 40%
  • Comparative Example 1 As can be seen from Table 2, using the leavening agent obtained in Examples 1-6 of the present invention to make steamed bread does not produce macula. Compared with Example 2, the ratio of core material and wall material in Comparative Example 1 is 10:2.4. In Comparative Example 1, leavening agent was prepared to make steamed buns, and the macular rate of steamed buns was 6.67%. In Comparative Example 3, ⁇ -cyclodextrin was used as the wall material, and the macular rate of the steamed bread made was 100%. In Comparative Example 4, the ratio of the core material to the wall material was 3:4, and a high-speed shearing process was adopted, and the macular macula of the steamed bread produced was 100%. The rate is 40%.
  • the specific volume of steamed bread is 2.58-2.85 cm 3 /g, which is higher than that of Comparative Examples 1-4; compared with Example 2, the implementation Example 6 adopts hydrogenated coconut oil to make leavening agent, and the specific volume of the steamed bread made is smaller than that of Example 2; compared with Example 2, the ratio of the core material and the wall material of Comparative Example 1 is 10:2.4, and the specific volume of the steamed bread made is 10:2.4. Obviously smaller than Example 2, Comparative Example 2 does not adopt embedding treatment, and the specific volume of the steamed bread made is smaller.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Biophysics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

一种膨松剂及其制备方法和在烘焙食品中的应用。该膨松剂包括酸性盐和碱性盐，以及根据需要添加的填料，其中，所述碱性盐作为芯材被壁材包埋成微囊A或者所述酸性盐作为芯材被壁材包埋成微囊B，或者酸性盐和碱性盐各自独立被壁材分别包埋成微囊A和微囊B，所述壁材包括植物油脂，所述芯材和所述壁材的重量比为10:0.1-1.5。该膨松剂的制备方法包括：（1）将壁材熔化；（2）将碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；（3）将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；（4）将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。

Description

一种膨松剂及其制备方法和应用 技术领域
本发明涉及食品添加剂领域，具体涉及一种膨松剂及其制备方法和应用。
背景技术
复配膨松剂是一种可以让食品快速达到松软、酥松效果的添加剂，他的加入可以使产品形成多孔组织，从而改善产品口感，诱发消费者的食欲。
膨松剂产气的条件有两个：水和热。遇水后，膨松剂中的酸碱材料就开始反应产气，而在加热的条件下，产气会更加剧烈。而在面团搅拌阶段，膨松剂遇水后就会产气，而这部分气体往往没有被利用，损失的气体量占到总气体量的20-40％，作用效果大打折扣。产品中酸性材料(如果汁等)的添加也会加剧与小苏打的反应，影响膨松剂的效果。
在工业生产中，前期的加工过程较长，不需要膨松剂过早产气，否则会影响产品的操作性，最终影响产品品质。另外，由于膨松剂的固有特性，复配膨松剂稳定性差，容易反应而影响其稳定性和作用效果。因此，需要提出一种新的方案来解决以上问题。
发明内容
本发明要解决的技术问题是：现有技术膨松剂稳定性较差和产气过快，以及现有技术膨松剂作用效果单一，无法与具有改良作用的液体添加剂复配。
针对现有技术存在的不足，本发明的目的之一在于提供一种膨松剂，本发明的目的之二在于提供上述膨松剂的制备方法，本发明的目的之三在于提供上述膨松剂在烘焙食品中的应用。
本发明解决技术问题所采用的技术方案是：
本发明提供一种膨松剂，其包括酸性盐和碱性盐，以及根据需要添加的填料，其中，所述碱性盐作为芯材被壁材包埋成微囊A或者所述酸性盐作为芯材被壁材包埋成微囊B，或者酸性盐和碱性盐各自独立得被壁材分别包埋成微囊A和微囊B，所述壁材包括植物油脂，所述芯材和所述壁材的重量比为10:0.1-1.5。
优选的是，按碱性盐、酸性盐和填料三者质量和为100％计，所述碱性盐为20-45％，所述酸性盐为15-50％，所述填料为10-45％。
优选的是，所述碱性盐包括碳酸氢钠、碳酸氢钾、碳酸钠和碳酸钾中的至少一种。
优选的是，所述酸性盐包括焦磷酸二氢二钠、磷酸二氢钙、磷酸二氢钠、柠檬酸、苹果酸和富马酸中的至少一种。
优选的是，所述填料包括玉米淀粉、小麦淀粉、马铃薯淀粉、木薯淀粉和碳酸钙中的至少一种。
优选的是，所述植物油脂为棕榈油、菜籽油、花生油、橄榄油、菜籽油、玉米油、芝麻油、棉籽油、稻米油、葵花籽油、亚麻油、红花籽油、大豆油和椰子油中的一种或两种以上，优选为棕榈油；优选地，所述棕榈油为10°棕榈油、24°棕榈油、33°棕榈油、41°棕榈油和52°棕榈油中的一种或两种以上。
优选的是，所述壁材还包括乳化剂；优选地，所述乳化剂包括单，双甘油脂肪酸酯、大豆磷脂和双乙酰酒石酸单双甘油酯中的至少一种，优选为单，双甘油脂肪酸酯；进一步优选地，所述植物油脂和乳化剂的质量比为1:10-10:1，优选为1-10:1。
优选的是，上述膨松剂通过包括如下步骤制得：
(1)将壁材熔化；
(2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
(3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
(4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。
本发明还提供一种上述膨松剂的制备方法，包括如下步骤:
(1)将壁材熔化；
(2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
(3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
(4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B， 以及根据需要加入填料，混合得到膨松剂。
优选的是，上述制备方法中，步骤(1)所述熔化温度为55-80℃。
优选的是，上述制备方法中，步骤(2)所述进风量为50-200m 3/h，优选地，所述物料温度为15-40℃。
优选的是，上述制备方法中，步骤(3)所述壁材的喷入速度为4-16mL/min。
本发明还提供一种上述膨松剂或上述制备方法制得的膨松剂在烘焙食品中的应用。
本发明的有益效果：本发明膨松剂通过采用植物油脂作为壁材和流化床包埋工艺将碱性盐和/或酸性盐进行包埋，减少酸性盐和碱性盐的接触，从而提高膨松剂的稳定性和延迟膨松剂在加水和面过程中的产气速度，减少气体损失，提高膨松剂的作用效果；同时，包埋处理时芯材和壁材的重量比为10:0.1-1.5，克服了因壁材过厚而导致的黄斑问题，提高烘焙食品的质量。
附图说明
图1为产生了黄斑的馒头。
具体实施方式
需要说明的是，在不冲突的情况下，本申请中的实施例及实施例中的特征可以相互结合。下面结合实施例来详细说明本发明。
本发明中所述“微囊A”是指碱性盐作为芯材被壁材包埋成的微囊，也称为“第一微囊”或包埋碱性盐，例如可以为包埋碳酸氢钠、包埋碳酸氢钾、包埋碳酸钠、包埋碳酸钾和包埋碳酸氢钾等；“微囊B”是指酸性盐作为芯材被壁材包埋成的微囊，也称为“第二微囊”或包埋酸性盐，例如可以为包埋磷酸二氢钙、包埋焦磷酸二氢二钠、包埋柠檬酸和包埋富马酸等。
本发明提供一种膨松剂，其包括酸性盐和碱性盐，以及根据需要添加的填料，其中，所述碱性盐作为芯材被壁材包埋成微囊A或者所述酸性盐作为芯材被壁材包埋成微囊B，或者酸性盐和碱性盐各自独立得被壁材分别包埋成微囊A和微囊B，所述壁材包括植物油脂，所述芯材和所述壁材的重量比为 10:0.1-1.5。以碱性盐、酸性盐为主要原料，其中，碱性盐作为芯材被壁材包埋得到微囊A，或者酸性盐作为芯材被壁材包埋得到微囊B，或者酸性盐和碱性盐各自独立得被壁材分别包埋成微囊A和微囊B，可减少酸性盐和碱性盐的接触，从而提高膨松剂的稳定性和延迟膨松剂在加水和面过程中产气速度，减少气体损失，提高膨松剂的作用效果，同时包埋处理时芯材和壁材的重量比为10:0.1-1.5，可以克服因壁材过厚而导致的黄斑问题，提高烘焙食品的质量。
在本发明的一个优选实施方式中，按碱性盐、酸性盐和填料三者质量和为100％计，所述碱性盐为20-45％，所述酸性盐为15-50％，所述填料为10-45％。
在本发明的一个优选实施方式中，所述碱性盐包括碳酸氢钠、碳酸氢钾、碳酸钠和碳酸钾中的至少一种。
在本发明的一个优选实施方式中，所述酸性盐包括焦磷酸二氢二钠、磷酸二氢钙、磷酸二氢钠、柠檬酸、苹果酸和富马酸中的至少一种。
在本发明的一个优选实施方式中，所述填料包括玉米淀粉、小麦淀粉、马铃薯淀粉、木薯淀粉和碳酸钙中的至少一种。
在本发明的一个优选实施方式中，所述植物油脂包括任一常规植物油脂，可以是未氢化或部分氢化或全氢化的植物油脂，优选为棕榈油、菜籽油、花生油、橄榄油、菜籽油、玉米油、芝麻油、棉籽油、稻米油、葵花籽油、亚麻油、红花籽油、大豆油和椰子油中的一种或两种以上，优选为棕榈油；优选地，所述棕榈油为10°棕榈油、24°棕榈油、33°棕榈油、41°棕榈油和52°棕榈油中的一种或两种以上。棕榈油具有不同熔点的油脂，可以根据需要调节不同的熔点，而一般的植物油酯熔点较低，如需得到高熔点油脂需经过氢化等工艺进行处理，因此，非氢化的棕榈油更加健康。在同等条件下，和一般的植物油酯做壁材相比，棕榈油更加坚固，因此壁材可以更少，产生黄斑的风险越低；同时棕榈油更稳定，不易氧化酸败，应用范围更广。
在本发明的一个优选实施方式中，所述壁材还包括乳化剂；优选地，所述乳化剂包括单，双甘油脂肪酸酯、大豆磷脂和双乙酰酒石酸单双甘油酯中的至少一种，优选为单，双甘油脂肪酸酯；进一步优选地，所述植物油脂和乳化剂的质量比为1:10-10:1，优选为1-10:1。
在本发明的一个优选实施方式中，上述膨松剂通过包括如下步骤制得，
(1)将壁材熔化；
(2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
(3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
(4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。
本发明还提供一种上述膨松剂的制备方法，包括如下步骤:
(1)将壁材熔化；
(2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
(3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
(4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。
在本发明的一个优选实施方式中，上述制备方法中，步骤(1)所述熔化温度为55-80℃。
在本发明的一个优选实施方式中，上述制备方法中，步骤(2)所述进风量为50-200m 3/h，所述物料温度15-40℃。
在本发明的一个优选实施方式中，上述制备方法中，步骤(3)所述壁材的喷入速度为4-16mL/min。
本发明还提供一种上述膨松剂或上述制备方法制得膨松剂在烘焙食品中的应用。
本发明膨松剂各组分来源及生产厂商见表1。
表1本发明使用的原料和设备来源
Figure PCTCN2022089883-appb-000001
Figure PCTCN2022089883-appb-000002
Figure PCTCN2022089883-appb-000003
实施例1
包埋碳酸氢钠的制备：
称取14.5g10°棕榈油、58g52°棕榈油和7.5g单，双甘油脂肪酸酯加入到烧杯中，升温至60℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸氢钠加入到流化床中，开启腔体加热，调整进风量为100m 3/h，进风口温度为50℃，控制物料温度为40℃，开启喷枪，喷入熔化后的壁材，喷入速度为8mL/min，制得包埋碳酸氢钠。
包埋磷酸二氢钙的制备：
称取14.5g10°棕榈油、58g52°棕榈油和7.5g单，双甘油脂肪酸酯加入到烧杯中，升温至60℃加热熔化并搅拌均匀得到壁材待用，称取1000g磷酸二氢钙加入到流化床中，调整进风量为100m 3/h，开启腔体对物料进行加热，进风口温度为50℃，控制流化温度为40℃，开启喷枪，喷入熔化后的壁材，喷入速度为8mL/min，制得包埋磷酸二氢钙。
称取350g包埋碳酸氢钠、470g包埋磷酸二氢钙和180g玉米淀粉，然后将各组分混合，制得本发明膨松剂1。
实施例2
包埋碳酸氢钾的制备：
称取36g10°棕榈油、36g52°棕榈油和48g单，双甘油脂肪酸酯加入到烧杯中，升温至65℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸氢钾加入到流化床中，开启腔体加热，调整进风量为120m 3/h，进风口温度为40℃，控制流化温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为9.6mL/min，制得包埋碳酸氢钾。
称取320g包埋碳酸氢钾、300g焦磷酸二氢二钠、90g磷酸二氢钙和290g马铃薯淀粉，然后将各组分混合，制得本发明膨松剂2。
实施例3
包埋柠檬酸的制备：
称取15g10°棕榈油和135g52°棕榈油加入到烧杯中，升温至70℃加热熔化并搅拌均匀得到壁材待用，称取1000g柠檬酸加入到流化床中，开启腔体加热，调整进风量为120m 3/h，进风口温度为40℃，控制物料温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为12mL/min，制得包埋柠檬酸。
称取300g碳酸氢钠、450g包埋柠檬酸和250g木薯淀粉，然后将各组分混合，制得本发明膨松剂3。
实施例4
包埋碳酸钠的制备：
称取9g24°棕榈油和1g41°棕榈油加入到烧杯中，升温至55℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸钠加入到流化床中，开启腔体加热，调整进风量为200m 3/h，进风口温度为35℃，控制物料温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为4mL/min，制得包埋碳酸钠。
包埋焦磷酸二氢二钠的制备：
称取9g24°棕榈油和1g41°棕榈油加入到烧杯中，升温至55℃加热熔化并搅拌均匀得到壁材待用，称取1000g焦磷酸二氢二钠加入到流化床中，开启腔体加热，调整进风量为200m 3/h，进风口温度为35℃，控制物料温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为4mL/min，制得包埋焦磷酸二氢二钠。
称取390g包埋碳酸钠、230g包埋焦磷酸二氢二钠和390g碳酸钙，然后将各组分混合，制得本发明膨松剂4。
实施例5
包埋碳酸钾的制备：
称取5g33°棕榈油、45g41°棕榈油和50g双乙酰酒石酸单双甘油酯加入到烧杯中，升温至80℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸 钾加入到流化床中，开启腔体加热，调整进风量为50m 3/h，进风口温度为45℃，控制物料温度为35℃，开启喷枪，喷入熔化后的壁材，喷入速度为16mL/min，制得包埋碳酸钾。
包埋富马酸的制备：
称取25g10°棕榈油、25g52°棕榈油和50g双乙酰酒石酸单双甘油酯加入到烧杯中，升温至80℃加热熔化并搅拌均匀得到壁材待用，称取1000g富马酸加入到流化床中，开启腔体加热，调整进风量为50m 3/h，进风口温度为45℃，控制物料温度为35℃，开启喷枪，喷入熔化后的壁材，喷入速度为16mL/min，制得包埋富马酸。
称取420g包埋碳酸钾、180g包埋富马酸和400g玉米淀粉，然后将各组分混合，制得本发明膨松剂5。
实施例6
包埋碳酸氢钾的制备：
称取72g氢化椰子油和48g单，双甘油脂肪酸酯加入到烧杯中，升温至65℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸氢钾加入到流化床中，开启腔体加热，调整进风量为120m 3/h，进风口温度为40℃，控制物料温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为9.6mL/min，制得包埋碳酸氢钾。
称取320g包埋碳酸氢钾、300g焦磷酸二氢二钠、90g磷酸二氢钙和290g玉米淀粉，然后将各组分混合，制得本发明膨松剂6。
对比例1
包埋碳酸氢钾的制备：
称取144g氢化椰子油和96g单，双甘油脂肪酸酯加入到烧杯中，升温至65℃加热熔化并搅拌均匀得到壁材待用，称取1000g碳酸氢钾加入到流化床中，开启腔体加热，调整进风量为120m 3/h，进风口温度为40℃，控制物料温度为30℃，开启喷枪，喷入熔化后的壁材，喷入速度为9.6mL/min，制得包埋碳酸氢钾。
称取354g包埋碳酸氢钾、300g焦磷酸二氢二钠、90g磷酸二氢钙和290g马铃薯淀粉，然后将各组分混合，制得对比例1膨松剂。
对比例2
称取286g碳酸氢钾、300g焦磷酸二氢二钠、90g磷酸二氢钙和290g马铃薯淀粉，然后将各组分混合，制得对比例2膨松剂。
对比例3
包埋碳酸氢钠的制备：
包埋碳酸氢钠包括芯材和壁材，芯材为碳酸氢钠，壁材为β-环糊精，芯材和壁材的重量比为1:8，首先将环糊精溶解于水中，环糊精和水的重量比为1:5，搅拌均匀，形成包埋液；将碳酸氢钠加入包埋液中，在33℃、8000r/min的条件下搅拌均匀，得到微胶囊溶液；将微胶囊溶液通过离心喷雾塔进行喷雾冷凝造粒，制得包埋碳酸氢钠。
包埋磷酸二氢钙的制备：
包埋磷酸二氢钙包括芯材和壁材，芯材为磷酸二氢钙，壁材为β-环糊精，芯材和壁材的重量比为1:6，首先将环糊精溶解于水中，环糊精和水的重量比为1:5，搅拌均匀，形成包埋液；将碳酸氢钠加入包埋液中，在33℃、8000r/min的条件下搅拌均匀，得到微胶囊溶液；将微胶囊溶液通过离心喷雾塔进行喷雾冷凝造粒，制得包埋磷酸二氢钙。
称取500g包埋碳酸氢钠和500g包埋磷酸二氢钙制得对比例3膨松剂。
对比例4
称取36g氢化椰子油和4g单，双甘油脂肪酸酯加入到烧杯中，升温至80℃加热熔化并搅拌均匀得到壁材待用，称取15g柠檬酸和15g乳酸加入到壁材中，在保温条件下高速剪切乳化得到包埋混合物，将包埋混合物平铺到不锈钢平盘内，放置到-40℃中急速冷冻，直到物料的中心温度降至零度以下，然后粉碎得到包埋的柠檬酸和乳酸。
称取70g包埋的柠檬酸和乳酸和30g碳酸氢钠，然后将各组分混合，制得对比例4膨松剂。
应用实验例1
采用实施例1-6和对比例1-4制得膨松剂按下述方法制作馒头并进行黄斑评价试验，
1.预混：将1000g糕点粉、200g白砂糖粉、15g膨松剂一起加入面缸，1档搅拌1min；
2.搅拌：将10g安琪高活性干酵母加入到420g水中，然后加入到步骤1的面缸中，然后1档搅拌5min至面团成团；
3.压面：将压面机滚轴间距调整至1.5cm宽滚压面团，每压面一次需将面团对折一次后再进行压面处理，如此反复压面15次；
4.成型：将压好的面团搓成长条，然后用刀切成5cm左右长的馒头剂子(约50g)，放入蒸盘；
5.醒发：将放有馒头剂子的蒸盘放入醒发箱，35℃，75％相对湿度醒发1h；
6.蒸制：将醒发好后的馒头剂子放入蒸柜，100℃蒸制15min。
将蒸制好的馒头放在光亮处，观察馒头表面是否有黄斑，如果馒头表面有如图1圆圈中的黄色斑点，不论深浅均视为黄斑馒头，统计黄斑数量，计算馒头黄斑率。结果如表2所示。
表2实施例1-6和对比例1-4黄斑结果
  是否有黄斑 馒头黄斑率
实施例1 否 0％
实施例2 否 0％
实施例3 否 0％
实施例4 否 0％
实施例5 否 0％
实施例6 否 0％
对比例1 有 6.67％
对比例2 无 0％
对比例3 有 100％
对比例4 有 40％
由表2可知，采用本发明实施例1-6所制得膨松剂制作馒头，不会产生黄斑，和实施例2相比，对比例1芯材和壁材的比例为10:2.4，用对比例1做制得膨松剂制作馒头，馒头黄斑率为6.67％。对比例3采用β-环糊精作为壁材，所制作的馒头黄斑率为100％，对比例4芯材和壁材的比例为3:4，且采用高速剪切工艺，所制作的馒头黄斑率为40％。
应用实验例2
应用实施例1-6和对比例1-4制备的膨松剂按下述方法制备馒头，并采用Perter BVM6600体积测定仪测定馒头的比容，结果如表3所示。
称取小麦粉1000g、膨松剂10g、糖20g和安琪高活性干酵母8g，加入到500g水中搅拌制成面团，分割成80g/个的面团，搓圆成型为馒头坯，35℃，80％相对湿度发酵40min，取出蒸制15min，冷却后测量其比容。
表3实施例1-6和对比例1-4比容测定结果
  馒头比容(cm 3/g)
实施例1 2.76
实施例2 2.85
实施例3 2.66
实施例4 2.64
实施例5 2.60
实施例6 2.58
对比例1 2.50
对比例2 2.42
对比例3 1.89
对比例4 2.25
由表3可知，采用本发明实施例1-6制得膨松剂制作馒头，馒头比容为2.58-2.85cm 3/g，均高于对比例1-4；和实施例2相比，实施例6采用氢化椰子 油制得膨松剂制作的馒头的比容要小于实施例2；和实施例2比较，对比例1芯材和壁材的比例为10:2.4，所制作的馒头比容明显小于实施例2，对比例2不采用包埋处理，其制作的馒头比容更小。
综上所述，通过采用植物油脂作为壁材和流化床包埋工艺将碱性盐或酸性盐进行包埋，减少酸性盐和碱性盐的接触，从而提高膨松剂的稳定性和延迟膨松剂在加水和面过程中产气速度，减少气体损失，提高膨松剂的作用效果；同时，包埋处理时芯材和壁材的重量比为10:0.1-1.5，克服了因壁材过厚而导致的黄斑问题，提高了烘焙食品的质量。
以上所述，仅是本发明实施的较佳实施例，并非对本发明做任何形式上的限制，凡在本发明的精神和原则之内所做的修改、等同替换和改进等，均需要包含在本发明的保护范围之内。

Claims (13)

  1. 一种膨松剂，其特征在于，其包括酸性盐和碱性盐，以及根据需要添加的填料，其中，所述碱性盐作为芯材被壁材包埋成微囊A或者所述酸性盐作为芯材被壁材包埋成微囊B，或者酸性盐和碱性盐各自独立得被壁材分别包埋成微囊A和微囊B，所述壁材包括植物油脂，所述芯材和所述壁材的重量比为10:0.1-1.5。
  2. 根据权利要求1所述的膨松剂，其特征在于，按碱性盐、酸性盐和填料三者质量和为100％计，所述碱性盐为20-45％，所述酸性盐为15-50％，所述填料为10-45％。
  3. 根据权利要求1或2所述的膨松剂，其特征在于，所述碱性盐包括碳酸氢钠、碳酸氢钾、碳酸钠和碳酸钾中的至少一种。
  4. 根据权利要求1-3任一项所述的膨松剂，其特征在于，所述酸性盐包括焦磷酸二氢二钠、磷酸二氢钙、磷酸二氢钠、柠檬酸、苹果酸和富马酸中的至少一种。
  5. 根据权利要求1-4任一项所述的膨松剂，其特征在于，所述填料包括玉米淀粉、小麦淀粉、马铃薯淀粉、木薯淀粉和碳酸钙中的至少一种。
  6. 根据权利要求1-5任一项所述膨松剂，其特征在于，所述植物油脂为棕榈油、菜籽油、花生油、橄榄油、菜籽油、玉米油、芝麻油、棉籽油、稻米油、葵花籽油、亚麻油、红花籽油、大豆油和椰子油中的一种或两种以上，优选为棕榈油；优选地，所述棕榈油为10°棕榈油、24°棕榈油、33°棕榈油、41°棕榈油和52°棕榈油中的一种或两种以上。
  7. 根据权利要求1-6任一项所述的膨松剂，其特征在于，所述壁材还包括乳化剂；优选地，所述乳化剂包括单，双甘油脂肪酸酯、大豆磷脂和双乙酰酒石酸单双甘油酯中的至少一种，优选为单，双甘油脂肪酸酯；进一步优选地，所述植物油脂和乳化剂的质量比为1:10-10:1，优选为1-10:1。
  8. 根据权利要求1-7任一项所述的膨松剂，其特征在于，其通过如下步骤制得：
    (1)将壁材熔化；
    (2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
    (3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
    (4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。
  9. 权利要求1-8中任一项所述的膨松剂的制备方法，其特征在于，包括如下步骤:
    (1)将壁材熔化；
    (2)将作为芯材的碱性盐或酸性盐放入流化床中，开启腔体加热，调整进风量；
    (3)将步骤(1)中壁材喷入到流化床中，制得微囊A或微囊B；
    (4)将微囊A和酸性盐，或者微囊B和碱性盐，或者微囊A和微囊B，以及根据需要加入填料，混合得到膨松剂。
  10. 根据权利要求9所述的制备方法，其特征在于，步骤(1)所述熔化温度为55-80℃。
  11. 根据权利要求9或10所述的制备方法，其特征在于，步骤(2)所述进风量为50-200m 3/h，优选地，所述物料温度15-40℃。
  12. 根据权利要求9-11任一项所述的制备方法，其特征在于，步骤(3)所述壁材的喷入速度为4-16mL/min。
  13. 权利要求1-8任一项所述的膨松剂或权利要求9-12任一项所述的制备方法制得膨松剂在烘焙食品中的应用。
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105310055A (zh) * 2015-11-02 2016-02-10 长江大学 碱性膨松剂微胶囊及其制备方法
CN106387849A (zh) * 2016-10-31 2017-02-15 广东广益科技实业有限公司 一种微胶囊包埋型膨松剂及其制备方法
CN108056135A (zh) * 2017-12-13 2018-05-22 上海早苗食品有限公司 一种膨松剂及其深加工工艺
CN109699997A (zh) * 2018-12-18 2019-05-03 嘉益食品科技(昆山)有限公司 一种无铝无磷食用复配膨松剂的生产方法
CN110402983A (zh) * 2019-06-21 2019-11-05 李志平 一种无铝胶囊型膨松剂的制备方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105310055A (zh) * 2015-11-02 2016-02-10 长江大学 碱性膨松剂微胶囊及其制备方法
CN106387849A (zh) * 2016-10-31 2017-02-15 广东广益科技实业有限公司 一种微胶囊包埋型膨松剂及其制备方法
CN108056135A (zh) * 2017-12-13 2018-05-22 上海早苗食品有限公司 一种膨松剂及其深加工工艺
CN109699997A (zh) * 2018-12-18 2019-05-03 嘉益食品科技(昆山)有限公司 一种无铝无磷食用复配膨松剂的生产方法
CN110402983A (zh) * 2019-06-21 2019-11-05 李志平 一种无铝胶囊型膨松剂的制备方法

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