CN105028547A - Food leavening agent and preparation method thereof - Google Patents
Food leavening agent and preparation method thereof Download PDFInfo
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- CN105028547A CN105028547A CN201510368745.8A CN201510368745A CN105028547A CN 105028547 A CN105028547 A CN 105028547A CN 201510368745 A CN201510368745 A CN 201510368745A CN 105028547 A CN105028547 A CN 105028547A
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Abstract
The invention relates to a food leavening agent, which consists of the following components in parts by weight: 20 to 40 parts of hydroxy propyl distarch phosphate, 15 to 30 parts of potassium hydrogen tartrate, 10 to 20 parts of corn starch, 5 to 10 parts of xanthan gum, 5 to 10 parts of sodium bicarbonate and 5 to 10 parts of calcium bicarbonate. The invention also provides a preparation method for the food leavening agent. The food leavening agent disclosed by the invention has good leavening property, moisturizing property and taste improvement property, so that baked food prepared from the food leavening agent is soft and moist in taste.
Description
Technical field
The present invention relates to a kind of food additives, be specifically related to a kind of food expander and preparation method thereof.
Background technology
Leavening agent (Leaveningagents) refers to make an addition in food processing in the primary raw material wheat flour of production bakery product, and in process decomposes, produce gas, the face base of making rises to be sent 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 and short texture.Fashionable along with bakery product, leavening agent have also been obtained to be applied widely.Existing leavening agent, as:
Application number is the application for a patent for invention file of CN201210101212.X, disclose a kind of composite food swilling agent, by weight, comprise the sodium acid carbonate of 25% ~ 55%, the glucono-δ-lactone of 4% ~ 30%, the calcium dihydrogen phosphate of 4% ~ 20%, the potassium hydrogen tartrate of 3% ~ 15% and the cornstarch of 15% ~ 64%;
Application number is the application for a patent for invention of CN201210258091.X, disclose a kind of composite food swilling agent, according to percentage by weight, comprise: the first component and account for the first group component 40% second component, described first component comprises: sodium acid carbonate 10%, calcium monohydrogen phosphate 15%, potassium hydrogen tartrate 35%, sodium lactate 25%, citric acid 15%; Described second component chooses cornstarch.
Above-mentioned leavening agent, has good leavening effect, but still there is certain deficiency in performance of keeping humidity, mouthfeel improving SNR etc.
Summary of the invention
The object of the present invention is to provide a kind of food expander, this food expander has good bulk performance, performance of keeping humidity, mouthfeel improving SNR; In addition, the present invention also provides the preparation method of this food expander.
For solving the problem, the technical solution adopted in the present invention is as follows:
A kind of food expander, it is made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 20-40 part, potassium hydrogen tartrate 15-30 part, cornstarch 10-20 part, xanthans 5-10 part, sodium acid carbonate 5-10 part and calcium bicarbonate 5-10 part.
In the present invention, preferred scheme is: described food expander is made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 25-40 part, potassium hydrogen tartrate 20-25 part, cornstarch 13-18 part, xanthans 8-10 part, sodium acid carbonate 6-10 part and calcium bicarbonate 6-8 part.
In the present invention, preferred scheme is: described food expander is made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 35 parts, potassium hydrogen tartrate 25 parts, cornstarch 15 parts, xanthans 10 parts, sodium acid carbonate 8 parts and calcium bicarbonate 7 parts.
The present invention also provides the preparation method of this food expander, and it comprises the steps:
A. the sodium acid carbonate of formula ratio, calcium monohydrogen phosphate, xanthans, cornstarch are joined in stirred tank successively, then stir;
B. then, the potassium hydrogen tartrate of formula ratio, hydroxypropyl PASELLI EASYGEL are joined in stirred tank, then stirs; Obtain food expander.
In the present invention, preferred scheme is the time that described a step stirs is 10-20min, and mixing speed is 50-200r/min.
In the present invention, preferred scheme is the time that described b step stirs is 15-25min, and mixing speed is 50-200r/min.
In the present invention, preferred scheme is: the preparation method of described food expander also comprises step c: the food expander that b step is obtained crosses 40 order shaking screen process.
Compared with prior art, tool of the present invention has the following advantages: food expander of the present invention, by the selection to component and proportioning thereof in formula, make overall food expander obtain good bulk performance, performance of keeping humidity, mouthfeel improving SNR, make to adopt its obtained bakery product to have soft, moistening good taste; In addition preparation method of the present invention is simple, easy to operate.
Below in conjunction with detailed description of the invention, the present invention is described in detail.
Detailed description of the invention
In the specific embodiment of the present invention, the preparation method of food expander, it comprises the steps:
A. the sodium acid carbonate of formula ratio, calcium monohydrogen phosphate, xanthans, cornstarch are joined in stirred tank successively, then stir; The time that described a step stirs is 15min, and mixing speed is 100r/min;
B. then, the potassium hydrogen tartrate of formula ratio, hydroxypropyl PASELLI EASYGEL are joined in stirred tank, then stirs; Obtain; The time that described b step stirs is 20min, and mixing speed is 100r/min.
Embodiment 1-7
In the specific embodiment of the present invention, the formula of the food expander of embodiment 1-7 refers to following table 1:
The food expander formula table of table 1: embodiment 1-7
Comparative example 1-5
In the specific embodiment of the present invention, the formula of the food expander of comparative example 1-5 refers to following table 2:
The food expander formula table of table 2: comparative example 1-5
The food expander of the comparative example in the specific embodiment of the invention, its preparation method is identical with the preparation method of embodiment 1-7.
Experimental example
The food expander of Example 1-7, comparative example 1-5, then a kind of method applying cottonseed oil production spongecake being embodiment 1 record in the patent of invention file of CN201210438366.8 according to application number prepares spongecake, its component is: low-gluten wheat flour 28 parts, salt 0.2 part, soft white sugar 23 parts, 42 parts, egg, cottonseed oil 6.5 parts, baking powder 0.3 part, wherein baking powder adopts the food expander of embodiment of the present invention 1-7, comparative example 1-5 respectively.
Get the spongecake utilizing the food expander of embodiment 1-7, comparative example 1-5 to obtain respectively, then 120 volunteers are chosen, be divided into 12 groups, often organize 10 people, respectively sense organ evaluation and test is carried out to above-mentioned spongecake, the index of evaluation and test is cake elasticity, soft degree, moistening degree, local flavor four indexs, the evaluating system of each index is that 1-5 divides, wherein 1 point minimum, 5 points are the highest, comprehensive often organize 10 people to dispersion calculating mean value, concrete evaluation result refers to following table 3:
Table 3: spongecake evaluation result table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Cake elasticity | 4.5 | 4.1 | 4.4 | 4.3 | 4.0 | 3.9 |
| Soft degree | 4.6 | 4.0 | 4.1 | 4.2 | 4.1 | 4.0 |
| Moistening degree | 4.9 | 4.2 | 4.3 | 4.0 | 4.1 | 3.8 |
| Local flavor | 4.5 | 4.3 | 4.4 | 4.5 | 4.0 | 4.1 |
| Total score | 18.5 | 16.6 | 17.2 | 17 | 16.2 | 15.8 |
| Embodiment 7 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Cake elasticity | 4.0 | 3.5 | 3.3 | 3.4 | 3.6 | 3.7 |
| Soft degree | 4.1 | 3.6 | 3.4 | 3.6 | 3.4 | 3.2 |
| Moistening degree | 3.8 | 3.2 | 3.3 | 3.1 | 3.0 | 2.9 |
| Local flavor | 3.8 | 4.0 | 3.7 | 3.3 | 3.2 | 3.6 |
| Total score | 15.7 | 14.3 | 13.7 | 13.4 | 13.2 | 13.4 |
As can be seen from data in upper table, embodiments of the invention are all better than comparative example in obtained cake elasticity, soft degree, local flavor and moistening degree etc.
Get respectively and utilize embodiment 1-7, the spongecake that the food expander of comparative example 1-5 is obtained, then 120 volunteers are chosen, be divided into 12 groups, often organize 10 people, start day to start test first day preparing from cake, test three days (above-mentioned cake is preserved at normal temperatures) respectively, respectively sense organ evaluation and test is carried out to the performance of keeping humidity of above-mentioned spongecake, the index of sense organ evaluation and test is moistening degree, evaluating system is that 1-5 divides, wherein 1 point minimum, 5 points the highest, comprehensive often organize 10 people to dispersion calculating mean value, then the moisturizing efficiency of spongecake in three days is calculated according to the score evaluated, computing formula is specially: moisturizing efficiency=100%-(first day score-three days scores)/first day score × 100%,
Concrete evaluation result refers to following table 4:
Table 4: spongecake performance of keeping humidity test chart
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| First day | 4.9 | 4.2 | 4.3 | 4.0 | 4.1 | 3.8 |
| Second day | 4.8 | 4.0 | 4.1 | 3.8 | 4.0 | 3.5 |
| 3rd day | 4.5 | 3.6 | 3.8 | 3.5 | 3.6 | 3.3 |
| Moisturizing efficiency | 91.84％ | 85.71％ | 88.37％ | 87.50％ | 87.80％ | 86.84％ |
| Embodiment 7 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| First day | 3.8 | 3.2 | 3.3 | 3.1 | 3.0 | 2.9 |
| Second day | 3.6 | 2.9 | 3.0 | 2.8 | 2.6 | 2.5 |
| 3rd day | 3.2 | 2.5 | 2.6 | 2.2 | 2.1 | 2.0 |
| Moisturizing efficiency | 84.21％ | 78.12％ | 78.79％ | 70.97％ | 70.00％ | 69.97％ |
As can be seen from data in upper table, embodiments of the invention in the obtained flexible performance of keeping humidity of cake etc. in be all better than comparative example.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (7)
1. a food expander, is characterized in that being made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 20-40 part, potassium hydrogen tartrate 15-30 part, cornstarch 10-20 part, xanthans 5-10 part, sodium acid carbonate 5-10 part and calcium bicarbonate 5-10 part.
2. food expander according to claim 1, is characterized in that being made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 25-40 part, potassium hydrogen tartrate 20-25 part, cornstarch 13-18 part, xanthans 8-10 part, sodium acid carbonate 6-10 part and calcium bicarbonate 6-8 part.
3. food expander according to claim 1, is characterized in that being made up of the following component according to parts by weight: hydroxypropyl PASELLI EASYGEL 35 parts, potassium hydrogen tartrate 25 parts, cornstarch 15 parts, xanthans 10 parts, sodium acid carbonate 8 parts and calcium bicarbonate 7 parts.
4. a preparation method for the food expander according to any one of claim 1-3, is characterized in that comprising the steps:
A. the sodium acid carbonate of formula ratio, calcium monohydrogen phosphate, xanthans, cornstarch are joined in stirred tank successively, then stir;
B. then, the potassium hydrogen tartrate of formula ratio, hydroxypropyl PASELLI EASYGEL are joined in stirred tank, then stirs; Obtain food expander.
5. the preparation method of food expander according to claim 4, it is characterized in that comprising the steps: that the time that described a step stirs is 10-20min, mixing speed is 50-200r/min.
6. the preparation method of food expander according to claim 4, it is characterized in that comprising the steps: that the time that described b step stirs is 15-25min, mixing speed is 50-200r/min.
7. the preparation method of food expander according to claim 4, characterized by further comprising step c: the food expander that b step is obtained crosses 40 order shaking screen process.
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Cited By (4)
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| CN105941527A (en) * | 2016-07-19 | 2016-09-21 | 郑州容大食品有限公司 | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof |
| CN107927059A (en) * | 2017-11-22 | 2018-04-20 | 广州天惠食品股份有限公司 | One kind compounding tower tower powder and preparation method and application |
| CN107960643A (en) * | 2017-12-18 | 2018-04-27 | 辽宁天天生物科技有限公司 | Environment-friendly novel food expander |
| CN112931853A (en) * | 2021-03-08 | 2021-06-11 | 徐州工程学院 | Edible fungus puffed food and preparation method thereof |
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Address after: Building A, B, building 108, Dongjiang Avenue, Guangzhou economic and Technological Development Zone, Guangdong Province, and one to two floors of the C unit of the attached building Applicant after: Guangzhou Tian Hui food Limited by Share Ltd Address before: 510730 No. 108 Dongjiang Road, Guangzhou Economic Development Zone, Guangdong, Guangzhou Applicant before: Guangzhou Tianhui Food Co., Ltd. |
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