Vitamin C microcapsule flour improver and preparation method thereof
A flour improver and vitamin technology, applied in the direction of dough processing, pre-baking dough processing, baking, etc., to achieve the effects of improving machinability, promoting the formation of gluten tissue, and enhancing gas retention
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Embodiment 1
[0028] Mix 2.5kg of hardened oil and 2.5kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 6.0kg of vitamin C and 1.5kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is lower than 100 μm to obtain a finished product, wherein the content of vitamin C is 48.0%.
Embodiment 2
[0030] Mix 2.0kg of hardened oil and 2.0kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 7.0kg of vitamin C and 1.5kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is lower than 100 μm to obtain a finished product, wherein the content of vitamin C is 56.0%.
Embodiment 3
[0032] After mixing 3.0kg of hardened oil and 2.0kg of monoglyceride stearate, heat and melt at a temperature lower than 70°C, add 4.6kg of vitamin C and 2.4kg of wheat starch to the melt, stir evenly, and send it below 50°C Put it into a screw extruder for granulation, and then use a liquid nitrogen freezing pulverizer to pulverize the granules until the particle diameter is less than 100 μm, to obtain the finished product, wherein the content of vitamin C is 38.3%.
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