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Flour improver and preparation method thereof

A technology of flour improver and flour products, which is applied in the field of flour whitening improver and flour improver, which can solve the problems of uneven flour color, easy to absorb moisture and polluted whitening agent, improper use, etc., and achieve smoothness and whiteness of the skin Improvement, skin smoothness improvement effect

Inactive Publication Date: 2015-03-25
SHANDONG BIO SUNKEEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention mainly aims at problems such as uneven flour color, easy moisture absorption and pollution, and improper use of whitening agents, and adopts a safe and effective method to improve the whiteness of flour and increase its edible value

Method used

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  • Flour improver and preparation method thereof
  • Flour improver and preparation method thereof
  • Flour improver and preparation method thereof

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preparation example Construction

[0036] According to a second aspect of the present invention, the preparation method of the above-mentioned flour improver is provided, which includes the following steps:

[0037] 1) Weigh each component according to the component ratio of the flour improver, and

[0038] 2) Mix the components weighed in step 1) evenly.

[0039] According to a third aspect of the present invention, there is provided a noodle product made by using the above-mentioned flour improver.

[0040] According to the fourth aspect of the present invention, a method for making flour products is provided, which uses the above-mentioned flour improver during the making process.

[0041] In the process of making flour products according to the method of the present invention, the addition amount of the flour improver according to the present invention is 0.2-0.5% of the flour weight, that is, 0.5%, 0.4%, 0.3% and 0.2%.

[0042] In one embodiment, the flour improver according to the present invention is a...

Embodiment 1

[0047] Weigh 100g of flour improver according to the following ratio:

[0048]

[0049] Combine the above ingredients and mix well in a mixing blender. After mixing, it is added to the medium-gluten flour according to the addition amount of 0.3% to make steamed buns.

Embodiment 2

[0051] Weigh 100g of flour improver according to the following ratio:

[0052]

[0053]

[0054] Combine the above ingredients and mix well in a mixing blender. After mixing, it is added to the medium-gluten flour according to the addition amount of 0.5% to make steamed buns.

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Abstract

The invention relates to a flour improver, and in particular relates to a flour brightening improver. The flour improver is prepared from the following components in percentage by weight: 33 to 37% of calcium stearoyl lactylate (CSL) / sodium stearyl lactate (SSL), 22 to 28% of edible phosphate, 1 to 3% of lipase, 10 to 18% of active soybean flour, and 100% of modified starch. The invention also provides a preparation method of the flour improver. The flour improver has the advantages that the safe and effective method is performed for improving the brightness of flour, and thus the quality of the flour products can be obviously raised.

Description

technical field [0001] The invention relates to a flour improving agent, in particular to a flour whitening improving agent, belonging to the field of food additives. Background technique [0002] Flour is a fine powder obtained by milling and separating the grains to remove the bran powder and germ, leaving the endosperm. Freshly ground flour is whitened by natural oxidation over a period of several weeks or longer, which is called staling. The natural aging process is slow, uneven, prone to moisture absorption and contamination. Therefore, the flour industry often adopts the method of adding whitening improvers to accelerate the aging and maturation of flour and improve the processing performance of flour. Adding flour whitening improver to flour products can improve the tissue structure, skin smoothness and whiteness of the produced bread and steamed buns. But sometimes due to the excessive pursuit of the whiteness of flour, the addition of bleach exceeds the safety li...

Claims

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Application Information

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IPC IPC(8): A23L1/03A21D2/36A23L29/00
CPCA21D2/362
Inventor 余明华从浩
Owner SHANDONG BIO SUNKEEN
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