Composite flour additive agent and preparation method thereof

Abstract

The present invention discloses one kind of composite flour additive and its preparation process. The composite flour additive consists of sodium vitamin C phosphate 10-80 weight portions, phosphatase 1-10 weight portions and corn starch 10-90 weight portions. Its preparation process includes the steps of inspecting the materials, 80 mesh sieving of the materials, and mixing in a mixer to obtain the product. The composite flour additive has sodium vitamin C phosphate and phosphatase as the fast oxidant and slow oxidant adopted simultaneously and can release oxidant vitamin C slowly to oxidize the dough in the use effect similar to that of oxidant potassium bromate.

Description

【Technical field】 [0001] The invention relates to a composite flour additive and a preparation method thereof, in particular to a novel composite flour additive replacing potassium bromate and a preparation method thereof. 【Background technique】 [0002] With the improvement of people's living standards and the rapid development of my country's flour industry, special powder improvers have been widely used. Most of the previous improvers used potassium bromate as a strong gluten ingredient, especially the production of bread is inseparable from the use of potassium bromate. . Commonly used oxidants in flour include vitamin C, ADA, calcium peroxide, and potassium bromate, among which only potassium bromate is a slow oxidant, ADA is a medium-speed oxidant, and the rest are fast oxidants. The slow oxidizers are soft and slow to the oxidation of gluten, making gluten Better form a uniform network, and still have a high gluten-strengthening effect in the late stage of dough ferme...

AI Technical Summary

Problems solved by technology

Commonly used oxidants in flour include vitamin C, ADA, calcium peroxide, and potassium bromate, among which only potassium bromate is a slow oxidant, ADA is a medium-speed oxidant, and the rest are fast oxidants. The slow oxidizers are soft and slow to the oxidation of gluten, making gluten Better form a uniform network, and still have a high gluten-strengthening effect in the late stage of dough fermentation. Its improvement in bread volume and height is beyond the reach of other oxidants. Medium-speed or fast oxidants oxidize gluten strongly and rapidly, forming Gluten is not as uniform and delicate as potassium bromate, and the fermentation stamina is insufficient. It is prone to shrinkage when used in steamed bread, and cannot have a good volume and height when used in bread.

[0003] However, it has been proved that potassium bromate may cause cancer in the human body. my country banned the use of potassium bromate in flour in July 2005, so we have to find a safe food additive to replace this necessary ingredient in bread flour improver. substance

At present, many improvers without potassium bromate have appeared in the market, but their use effects are still far from those containing potassium bromate.

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