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Selenium-enriched spontaneous flour and manufacture method thereof

A self-rising flour and flour technology, which is applied in food preparation, dough processing, baking, etc., can solve the problems of difficult control of time, increase of human hazards, uneven mixing, etc., to shorten the time, reduce the harm to the human body, Simple and fast effects to use

Active Publication Date: 2008-08-27
HEILONGJIANG BEIDAHUANG FENGWEI FOOD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Traditional flour generally takes 4-5 hours to leaven. The long-term invention process has caused problems such as difficult control of the time and uneven mixing. In particular, the existing self-raising flour uses chemical leavening agents such as potassium phosphate, acid Sodium pyrophosphate, sodium carbonate, potassium hydrogen tartrate, calcium dihydrogen phosphate, etc. increase the harm to the human body to a certain extent and are not conducive to human health

Method used

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  • Selenium-enriched spontaneous flour and manufacture method thereof

Examples

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Embodiment Construction

[0048] Below in conjunction with accompanying drawing, the present invention will be further described:

[0049]The formula of this example includes: 100 parts of flour, 1.2 parts of Mary High Saccharomyces yeast, 1.2 parts of sweet baking powder, 3 parts of soft white sugar, 0.3 part of edible iodized salt, 0.1 part of steamed bun powder improver, 0.2 part of selenium-enriched malt powder , 2 parts gluconolactone and 1 part baking soda. In this example, the improving agent for steamed bread powder is the bio-enzyme compound emulsifier (Special for Steamed Bread Powder II) of Henan Xingtai Science and Technology Industrial Development Company.

[0050] combine figure 1 , the preparation process includes:

[0051] ①The same type of improver should be premixed (12 kg of Marie high sugar yeast, 12 kg of sweet baking powder, 30 kg of soft white sugar, 3 kg of edible iodized salt, 1 kg of steamed bun powder improver, 2 kg of selenium-enriched malt powder, 20 kg kg of gluconolact...

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Abstract

The invention provides self-leavening flour with rich selenium, which includes raw materials by the weight percentages as follows: flour 100.0%, Mary leaven with high sugar 1%-1.2%, sweet baking powder 1.2%-1.8%, soft sugar 2.0%-3.0%, iodized edible salt 0.3%, steamed bread flour modifier 0.1%, malt flour with rich selenium 0.2%, glucolactone 2.0%, and saleratus 1.0%. When in use, the inventive self-leavening flour with rich selenium can be formed after fermenting for 30 minutes, and then be steamed on a tray to make steamed bread or other fermented food. The using process of utilizing biological agents and food agents is fast, sanitary and safe.

Description

(1) Technical field [0001] The invention relates to edible flour technology, in particular to a selenium-enriched self-raising flour. (2) Background technology [0002] Traditional flour generally takes 4-5 hours to leaven. The long-term invention process has caused problems such as difficult control of the time and uneven mixing. In particular, the existing self-raising flour uses chemical leavening agents such as potassium phosphate, acid Sodium pyrophosphate, sodium carbonate, potassium hydrogen tartrate, calcium dihydrogen phosphate, etc. increase the harm to the human body to a certain extent and are not conducive to human health. [0003] Selenium is one of the 14 indispensable trace elements in the human body. Selenium deficiency can cause more than 40 diseases in humans, including cardiovascular and cerebrovascular diseases, liver diseases, stomach problems, asthma, and tumors. my country is a big selenium-deficient country with 22 Hundreds of millions of people in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A23L1/304A23L33/16
Inventor 侯福仁王新军贾庆胜李振生
Owner HEILONGJIANG BEIDAHUANG FENGWEI FOOD
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