CN100348112C

CN100348112C - Flour whitening modifier

Info

Publication number: CN100348112C
Application number: CNB031071643A
Authority: CN
Inventors: 王宏平; 何唯平
Original assignee: Shenzhen Oceanpower Industrial Co Ltd
Current assignee: Shenzhen Oceanpower Industrial Co Ltd
Priority date: 2003-03-06
Filing date: 2003-03-06
Publication date: 2007-11-14
Anticipated expiration: 2023-03-06
Also published as: CN1526287A

Abstract

The present invention relates to a flour improver, particularly to a flour whitening improver. The present invention comprises by weight: 30 to 40% of calcium stearyl lactylate (CSL) / stearyl sodium lactate (SSL), 10 to 25% of edible phosphate, 2 to 3 % of lipase, 10 to 15 % of active soybean flour, 10 to 15 % of lecithin and 100 % of modified starch by quantity increase, wherein the components are used after compounding in a definite proportion and are added into flour products; produced bread or steamed bread has the advantages of good smoothness and whiteness of the structure and the surface, especially the smoothness and the whiteness of the steamed bread has great and obvious improvement.

Description

A kind of flour brightens modifying agent

Technical field the present invention relates to a kind of flour improver, and particularly a kind of flour brightens modifying agent.

Background technology is along with developing rapidly of China's food industry and improving constantly of living standards of the people, people are to the basic material of food industry---flour is had higher requirement, promptly not only require the inherent quality height of flour, and pay attention to the color and luster of flour, the i.e. whiteness of flour especially.The flour of color and luster brilliant white generally is subjected to the favor in market.

Flour is creamy white owing to natural colouring matters such as self containing carotenoid, lutein, and for the color and luster that makes Flour product is more fair and more clear, tempting, flour mill usually increases the whiteness of flour by adding some brightening agents.Present domestic use the most widely brightening agent be benzoyl peroxide, phosphate, carbonate etc.

Benzoyl peroxide (BPO) has a wide range of applications in the brightening of flour, its whitening effect be BPO under the effect of air and enzyme with flour in hydrone react and emit active oxygen, thereby the two strong oxidations of the conjugation that makes carotenoid in the flour, uranidin disappeared about 24 hours, reach bleaching effect, improve the flour whiteness, himself then generate benzoic acid and remain in the flour and closely go into human body with manufactured goods, again with body in some organic acid chemical combination detoxifcation or excrete.

Though the flour presentation quality after brightening has obtained bigger raising, but still have the background color of little Huang.In order to make the effect after the improvement more obvious, people adopt dual brightening agent that it is brightened.At first, reaction of moisture discharges peroxide in dual brightening agent and the flour, and oxidation carotenoid reaches and brightens for the first time, and its whiteness value is similar to the whiteness value that benzoyl peroxide (BPO) is reacted.Then, various enzymes in its composition and other compositions such as lipase, active soybean flour, phosphate etc. in digestion process once more with flour in residual yellow spotting generation physics and chemical action, by chelating polyphenol oxidase (PPO), polyphenol substrate in the competitive reaction enzyme system suppresses enzymatic browning, thereby reaching secondary brightens, flour after brightening through twice, its whiteness value are high for the first time, and the color and luster of the Flour product of making is also more fair and more clear, beautiful, tempting.

Summary of the invention is more obvious for the effect that makes flour and brighten after the improvement, the invention discloses this with enzyme, active soybean flour, phosphate, emulsifying agent is that the dual flour of main component brightens modifying agent, it passes through CSL (CSL)/stearoyl lactate (SSL), edible phosphate, lipase, active soybean flour, lecithin and converted starch carry out composite by a certain percentage, make the effect of various compositions coordinated with each other, join in the middle of the Flour product, thereby make the bread produced and steamed bun products in institutional framework, all there is improvement epidermis fineness and whiteness aspect, particularly improve comparatively obvious aspect the epidermis fineness of steamed bun products and whiteness.

This dual flour of the present invention brightens modifying agent, and its component comprises:

The CSL of 30-50% (CSL)

The edible phosphate of 15-25%

The lipase of 2-3%

The active soybean flour of 10-15%

The lecithin of 10-15%

The converted starch of dosage to 100% (if there is not specified otherwise, the percentage composition that occurs in this specification all is weight percentage)

Wherein, described CSL also can be that stearoyl lactic acid is received (SSL).

The content of CSL can be 30-40%;

The content of edible phosphate can be 15-20%;

The content of lipase can be 2-2.5%;

The content of active soybean flour can be 10-12%;

The content of lecithin can be 10-12%

Flour of the present invention brightens modifying agent, and its preparation method is that each component is mixed according to its proportion, and then stirs and get final product.

Because above-mentioned raw materials is the extraordinary powdery solid of free-running property, so CQ20 number sieve should all stipulating by standard GB 5507.During use, add this flour improver to flour in the addition of 0.1%-0.2% (with the percentage of flour weight) in the middle of stirring and evenly mixing get final product.

Compared with prior art, the invention has the beneficial effects as follows significantly, it is added in the flour according to aforementioned proportion, after 24 hours, the presentation quality of flour obtains bigger raising, and with this made Flour product, surface smoothness and whiteness improve greatly, and internal organizational structure is also improved preferably.

The specific embodiment

Embodiment 1:

The flour improver that a kind of 100g is heavy, its prescription is as follows:

CSL (CSL) 35g

Edible phosphate 15g

Lipase 3g

Active soybean flour 10g

Lecithin 10g

Converted starch 27g

Embodiment 2:

Stearoyl lactic acid is received (SSL) 30g

Edible phosphate 15g

Lipase 3g

Active soybean flour 12g

Lecithin 12g

Converted starch 28g

The foregoing description 1,2 each component are mixed according to its ratio, in mixing and blending machine, stir, its addition according to 0.15% added to carry out steamed bun in the middle of the Strong flour and make, compare with control group, added the steamed bun that this flour brightens modifying agent and all had a clear superiority at aspects such as whiteness, surface smoothness and institutional frameworks.

Claims

1, a kind of flour brightens modifying agent, and by weight percentage, its component content is:

CSL 35%;

Edible phosphate 15%;

Lipase 3%;

Active soybean flour 10%;

Lecithin 10%;

Converted starch 27%.

2, flour according to claim 1 brightens modifying agent, it is characterized in that, the addition that is added in the flour is 0.1～0.2% in the percentage of flour weight.

3, flour according to claim 1 and 2 brightens modifying agent, it is characterized in that, it is pressed powder that this flour brightens modifying agent.