Novel aluminum-free, quick and safe special composite fried bread stick leavening agent

Abstract

The invention discloses a novel aluminum-free, quick and safe special composite fried bread stick leavening agent which consists of the following raw materials in percentage by weight: 12%-18% of ammonium hydrogen carbonate, 12%-18% of sodium bicarbonate, 8%-12% of gluconic acid-sigma-lactone, 4%-7% of DL- tartaric acid, 4%-6% of calcium carbonate, 4%-6% of sodium pyrophosphate, 2%-5% of sodium dihydrogen phosphate, 2%-5% of calcium dihydrogen phosphate, 1%-2% of potassium hydrogen tartrate, 0.22%-0.76% of citric acid, 0.22%-0.76% of malic acid, 0.18%-0.56% of glucose oxidase, 0.16%-0.45% of pentosanase, 0.16%-0.25% of fungus alpha-amylase, 0.06%-0.22% of lipase, 10%-18% of salts, 10%-18% of modified starch, wherein the modified starch is one of modified corn starch, modified wheat starch, modified potato starch, modified sweet potato starch and modified cassava starch, wherein the moisture content of the modified starch is lower than 8%, the mass of the modified starch is 1%-3% the total mass of the flour. The special bread stick leavening agent disclosed by the invention can be used for quickly preparing an aluminum-free fried bread stick with a safe and bulk effect through a normal fried bread stick preparation process.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to an aluminum-free, fast and safe novel composite leavening agent for fried dough sticks. Background technique [0002] Based on the improvement of people's living standards and the increasingly serious food safety problems, people are more and more concerned about the safety and nutrition of food. Fried dough sticks are one of the traditional "three old dishes". The product is crispy on the outside, tender and soft on the inside, golden in color, salty and delicious, suitable for all ages, and currently has a broad market across the country. However, alum and baking soda are always used in traditional fried dough sticks. Alum is a compound salt mainly composed of aluminum sulfate and contains a large amount of aluminum. Scientific experiments have proved that excessive intake of aluminum is harmful to the human body. Therefore, In 1989, WHO officially identified aluminum...

AI Technical Summary

Problems solved by technology

The disadvantage of this packaging form is that the user needs to measure the amount of the two packaging components separately when using it. It is difficult for non-professional pastry makers to grasp, and they often need to explore first when changing products.

[0006] Many researchers use aluminum-free chemical reagents to replace alum. The chemical reagents added are of various types and in large amounts. At the same time, the country also stipulates limited use of acidic agents such as phosphate and tartaric acid commonly used in aluminum-free formulas, which is far from satisfying. Today's world pursues the requirements of "green" and "health"

Enzymes are excellent flour quality improvers and standard green food sources, but using enzyme preparations as leavening agents for deep-fried dough sticks is ineffective, and the use of compound food-grade chemical reagents and enzyme preparations can compare the quality of deep-fried dough sticks good effect

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