CN100353848C

CN100353848C - Flour improver against dough varied in color

Info

Publication number: CN100353848C
Application number: CNB031554075A
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: 2003-08-21
Filing date: 2003-08-21
Publication date: 2007-12-12
Anticipated expiration: 2023-08-21
Also published as: CN1582675A

Abstract

The present invention relates to a flour improved agent, particularly to a flour improved agent which can be proportionally added into the flour and can avoid the color reverse of a dough. The flour improved agent is characterized in that the flour improved agent comprises the component content by weight percentage: 15 to 25 % of emulsifying agent, 10 to 20 % of metal ion chelating agent, 6 to 12 % of sodium isoascorbate, 3 to 5 % of enzyme inhibitor, 5 to 10 % of konjak gum, 0.5 to 3 % of silicon dioxide and modified starch of which the content is added into 100 %. The components are proportionally added to the flour, the flour is mixed with water, and then the mixture is positioned for a period of time; thereby, the phenomenon of the color reverse can not happen, the appearance quality of the dough can be largely improved, and a flour product made by the method, such as finished products in cooking class of noodles, dumplings, etc. can not be changed or can be obviously improved on the aspects of palatability, viscoelasticity, cool smoothness and appetite taste.

Description

A kind of flour improver of anti-dough inverse

Technical field the present invention relates to a kind of flour improver, and particularly a kind of adding in proportion in the middle of the flour can prevent the flour improver of dough inverse.

Background technology flour is because the relation of self quality, relax stage is to digestion process after forming dough, color tends to become cinerous gradually by white, and this is for the people that the exterior quality and the nutritive value of Flour product are had relatively high expectations, and least is ready beyond doubt to see.Because it has not only influenced the presentation quality of Flour product, but also influenced the interior quality of Flour product.It is reported, the wheat in area such as the Hetao area, the Inner Mongol and MeiZhou,GuangDong, there is such inverse problem in prepared dough always behind the abrasive dust, and this has brought also for local food processing industry and seriously influences.

In order to address this problem, people add the presentation quality that modifying agent improves dough by flour in the middle of flour, but because most producers only understand very few to the performance of single variety additive, and because of research and the relevant report paid attention in the flour improver of domestic current in this respect also rarely found, institute is so that there is very big blindness in it on using, often do not reach the requirement that improves product, and the cost of product increases also much.

Analyze after deliberation and find that the dough inverse may be that some chemical composition in flour, the process water takes place due to the biochemical reaction under certain condition.Owing to contain a large amount of amino, carbonyl and a certain amount of polyphenol oxidase in the middle of the dough, also have aldehydes matter, metal sulfide etc., the chromogenic reaction, metal sulfide reaction of enzymatic browning (mainly being the enzymatic browning of polyphenol oxidase), non-enzymatic browning (mainly being the carbonyl ammonia react), aldehydes matter can take place and cause dough generation color transition at certain condition in these materials.But because dough does not possess the condition that the carbonyl ammonia react takes place under normal temperature condition, so the possibility of non-enzymatic browning influence is very little, what therefore, cause the dough inverse mainly is the chromogenic reaction (mainly being the chromogenic reaction of metal ion) of some enzymatic brownings, aldehydes matter and metal sulfide reaction.

If can control the existing colour response of above-mentioned enzymatic browning, aldehydes matter preferably, the color after so just can controlling dough preferably and forming.At present, people control the look change reaction that dough takes place by add formed flour improvers such as control barrier, polyphenol oxidase enzyme inhibitor, deactivator, metal ion chelation agent in flour improver, but, cause the effect of its improvement very little because the research of relevant report is less, the unicity of flour improver performance and the blindness used.

Summary of the invention is in order to remedy the defective of prior art, and the invention discloses this is the flour improver of the anti-dough inverse of main component with metal ion chelation agent, reductant-oxidant, enzyme deactivation agent and inhibitor, barrier, pH value conditioning agent alkaline phosphate, emulsifying agent etc.It is by carrying out emulsifying agent, metal ion chelation agent, sodium isoascorbate, enzyme inhibitor, konjac glucomannan, silica and converted starch composite by a certain percentage, make the effect of various compositions coordinated with each other, join in the flour by proper proportion then, thereby make the dough products of producing no longer include the inverse phenomenon, the finished product of made boiling class all has improvement at palatability, viscoplasticity, smooth property, food flavor, particularly improves comparatively obvious aspect the noodles inverse.

The flour improver of this anti-dough inverse of the present invention is made of following component:

The emulsifying agent of 15-25%;

The metal ion chelation agent of 10-20%;

The different anti-bad blood sodium of 6-12%;

The 3-5% enzyme inhibitor;

The konjac glucomannan of 5-10%;

The silica of 0.5-3%;

Converted starch (if there is not specified otherwise, the percentage composition that occurs in this specification all is weight percentage) with dosage to 100%.Wherein:

Emulsifying agent can be selected from CSL (CSL), stearoyl lactic acid and receive (SSL) wherein at least a;

Metal ion chelation agent can be selected from wherein at least a of tripolyphosphate, EDTA, citrate, pyrophosphate, ammonium salt;

Enzyme inhibitor can be selected from wherein at least a of vitamin C, Sodium Benzoate.

Anti-dough inverse flour improver of the present invention, its preparation method does not have any special requirement, just simply each component is mixed by 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.

Compare with the flour improver prior art, the beneficial effect that flour improver of the present invention is used for anti-dough inverse is tangible, it is added in the flour according to aforementioned proportion, after adding water and face, place a period of time, the inverse phenomenon can not occur, the presentation quality of dough also obtains bigger raising, and with this made Flour product, constant or all have more obviously and improve on palatability, viscoplasticity, smooth property, food flavor as the finished product of boiling classes such as noodles, boiled dumpling.

The specific embodiment

Embodiment 1:

The flour improver of heavy this anti-dough inverse of preparation 100g, its prescription is as follows:

CSL 20g

Tripolyphosphate 15g

Sodium isoascorbate 10g

Sodium Benzoate 4g

Konjac glucomannan 10g

Silica 2g

Converted starch 39g

Embodiment 2:

With above-mentioned the same, heavy this anti-dough inverse flour improver of preparation 100g, its prescription is as follows:

Stearoyl lactic acid is received (SSL) 25g

Tripolyphosphate 10g

Sodium isoascorbate 8g

Sodium Benzoate 2g

Konjac glucomannan 8g

Silica 1 g

Converted starch 46g

The foregoing description 1,2 each components are mixed according to its ratio, in mixing and blending machine, stir, add the making of carrying out dough and goods thereof in the middle of the flour of the Hetao area, Inner Mongol to according to 0.15% addition then, compare with control group, inverse does not appear in the dough that has added this flour improver, and goods noodles, boiled dumpling all have a clear superiority on aspects such as palatability, viscoplasticity, smooth property, food flavor.

Claims

1, a kind of flour improver of anti-dough inverse, it is characterized in that its component content is by weight percentage: different anti-bad blood sodium, 3-5% enzyme inhibitor, the konjac glucomannan of 5-10%, the silica of 0.5-3% and the converted starch of dosage to 100% of the emulsifying agent of 15-25%, the metal ion chelation agent of 10-20%, 6-12%.

2, anti-dough inverse flour improver according to claim 1 is characterized in that, emulsifying agent is wherein at least a of CSL (CSL), stearoyl lactate (SSL).

3, anti-dough inverse flour improver according to claim 1 is characterized in that, metal ion chelation agent is wherein at least a of tripolyphosphate, EDTA, citrate, pyrophosphate, ammonium salt.

4, anti-dough inverse flour improver according to claim 1 is characterized in that, enzyme inhibitor is wherein at least a of vitamin C, Sodium Benzoate.

5, anti-dough inverse flour improver according to claim 2 is characterized in that, metal ion chelation agent is wherein at least a of tripolyphosphate, EDTA, citrate, pyrophosphate, ammonium salt.

6, anti-dough inverse flour improver according to claim 2 is characterized in that, enzyme inhibitor is wherein at least a of vitamin C, Sodium Benzoate.

7, anti-dough inverse flour improver according to claim 5 is characterized in that, enzyme inhibitor is wherein at least a of vitamin C, Sodium Benzoate.

8, according to described any the anti-dough inverse flour improver of claim 1-7, it is characterized in that the flour improver of this anti-dough inverse is a pressed powder.