CN100393223C - Freshness preserving type coocked wheaten product modifier and its producing method - Google Patents
Freshness preserving type coocked wheaten product modifier and its producing method Download PDFInfo
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- CN100393223C CN100393223C CNB2005100851090A CN200510085109A CN100393223C CN 100393223 C CN100393223 C CN 100393223C CN B2005100851090 A CNB2005100851090 A CN B2005100851090A CN 200510085109 A CN200510085109 A CN 200510085109A CN 100393223 C CN100393223 C CN 100393223C
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- wheaten
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Abstract
The present invention discloses a kind of freshness preventing modifier for cooked wheaten product and its production process. The freshness preventing modifier contains alpha-amylase, pentosan enzyme, lipase, emulsifier, vitamin C, propionate, sodium dehydroacettate and starch, and is produced through mixing the said materials. The modifier can raise the operation performance of dough, increase the volume of the cooked wheaten product, fine product structure, prevent cooked wheaten product from molding, prolong the shelf life of cooked wheaten product and delay the ageing of cooked wheaten product.
Description
Technical field
The present invention relates to a kind of wheaten food improver and production method thereof, particularly a kind of freshness preserving type coocked wheaten product modifier and production method thereof.
Background technology
Wheaten food production technologies such as steamed bun have obtained widely popularizing, but the not anti-storage of these wheaten foods, easily mouldy phenomenon are the problems that the producer need solve always.Temperature in summer high season particularly, wheaten foods such as steamed bun are very easy to be subjected to contamination by micro, cause its surface and easily mouldy, not anti-storage in inside, brought great inconvenience and certain economic loss for production, the operation manufacturer of small-sized steamed bun room user and steamed bun.Therefore, the not anti-storage of wheaten food, easily mouldy phenomenon are the problems that the producer need solve always.Yet the function singleness of the wheaten food improver of Cun Zaiing in the market only has the operating characteristics that improves dough, increases small product size, improves effect such as institutional framework, but do not have anti-corrosive fresh-keeping, anti-mouldy effect.Therefore, press for a kind of existing improved effect, the wheaten food improver of preservation is arranged again.
Summary of the invention
The objective of the invention is to provide a kind of wheaten food improver and production method thereof with improvement and fresh-keeping double action, by adopting the mode that modifying agent and anticorrisive agent are combined, reach at the volume that increases wheaten food, prevent the purpose of the shelf life of wheaten food surface and inner mouldy, prolongation goods when making finished product tissue fine and smooth.
A first aspect of the present invention provides a kind of freshness preserving type coocked wheaten product modifier, and it comprises following component:
Raw material weight percentage
Improvement component 6.2-27%
Antiseptic ingredient 1-20%
Starch 55-80%.
Described wheaten food improver exists with powder-form.
The improvement group branch that uses in the wheaten food improver of the present invention comprises one or more in food improver commonly used such as emulsifying agent, enzyme preparation, vitamin C etc., wherein can be used for emulsifying agent of the present invention and comprise in stearoyl lactate calcium, CSL, the sucrose fatty ester etc. one or more, can be used for enzyme preparation of the present invention and comprise in AMS, pentosanase, lipase, glucose oxidase, maltogenic amylase, the zytase etc. one or more; The antiseptic ingredient that uses in the wheaten food improver of the present invention comprises one or more in benzoic acid, Sodium Benzoate, propionate, sorbate, sodium Diacetate and the sodium dehydroacetate etc.
In a preferred embodiment of the invention, freshness preserving type coocked wheaten product modifier of the present invention comprises following component:
Raw material weight percentage (wt%)
AMS 0.1-2
Pentosanase 0.5-2
Emulsifying agent 5-20
Lipase 0.1-1
Vitamin C 0.5-2
Propionate 0-5
Sodium dehydroacetate 1-15
Starch 55-80.
In a preferred embodiment of the present invention, freshness preserving type coocked wheaten product modifier of the present invention comprises following component:
Raw material weight percentage (wt%)
AMS 0.1-1.2
Pentosanase 0.6-1.5
Emulsifying agent 7-19
Lipase 0.2-0.7
Vitamin C 0.7-2
Propionate 2-5
Sodium dehydroacetate 5-15
Starch 61-77.
In a further preferred embodiment of the present invention, freshness preserving type coocked wheaten product modifier of the present invention comprises following component:
Raw material weight percentage (wt%)
AMS 0.7-1.2
Pentosanase 1.0-1.5
Emulsifying agent 15-19
Lipase 0.2-0.4
Vitamin C 1.1-1.7
Propionate 2-3
Sodium dehydroacetate 12-15
Starch 61-68.
The mechanism of action of various modifying agents is as follows among the present invention:
The basis of making the fermentation wheaten food is: flour, yeast, salt, water.The flour role is very big, and the quality of flour quality directly has influence on size, color and luster, mouthfeel of dough water absorption rate, the speed that proofs, finished product etc.
The essence of dough fermentation is under the effect of various enzymes, and various disaccharide and many monose are changed into monose, changes into the process of carbon dioxide (dough expansion) and other fermented material of generation again through the effect of yeast.Yeast can only utilize monose to ferment during the fermentation, naturally occurring AMS and beta amylase can change into starch the monose that can utilize in the sweat in the flour, the damage starch that AMS acts in the flour makes it to become little molecule dextrin, beta amylase makes dextrin become maltose soon, and its action-reaction formula is as follows:
In long patent flour, the content of beta amylase is very normal, and has no lack of, and natural α-Dian Fenmeihanliang is few in the flour, causes the available sugar fermentation of yeast very little, thereby influences the fermenting speed of yeast.The present invention selects AMS to press the 0.1-2% adding, can guarantee continuously to produce when dough fermentation dextrin and maltose.Thereby produce the wheaten food that volume is big and interior tissue is fine and smooth, and delayed bringing back to life of starch effectively, promptly starch is aging.
In the middle of the composition of flour, the 80%th, starch, only can absorb 45% water of own wt, albumen mass-energy about 15% absorbs the 1-3 water doubly of own wt, only accounting for the water more than 10 times that 2% solubility and insoluble pentosan but can absorb own wt in flour, is an important indicator of flour suction.
Pentosanase is a kind of efficient enzyme, by acting on the elasticity that solubility in the flour and insoluble pentosan improve gluten network in the dough, thereby improve the processing characteristics and the stability of dough, improve structure, the increase loaf volume of bread crumb, add the pentosanase of 0.5-2% in the present invention and can obtain good effect.
Emulsifying agent can make the steamed bun interior tissue more evenly great white, increases the elasticity and the stability of gluten, reduces gelatinization, make the bulk softness of dough, and not anti-cannot not rubbing stickingly, the fermentation time of shortening dough, increase small product size and effectively delay the aging of starch, and can increase the volume of steamed bun.The emulsifying agent that the present invention preferably uses is stearoyl lactate calcium, CSL, stearoyl lactate or sucrose fatty ester.
Lipase can be cleared up the ester bond in the fat, produces aliphatic acid, and brightening of steamed bun played a role.
The vitamin C that adds 0.5-2% in this modifying agent plays good oxidation.Vitamin C be oxidant be again reducing agent, itself is a kind of reducing agent, after it is added in the flour, during churning by airborne dioxygen oxidation and be subjected to ascorbic acid oxidase and metallic ions Ca, Fe etc. be catalytically converted into hydroascorbic acid, at this moment just play good oxidant effect.
The mechanism of action of various anticorrisive agents is as follows among the present invention:
Propionate has effect preferably to the growth of mould fungus inhibition, is acid anticorrisive agent, and what play main bacteriostasis is acid propionic acid, and permeate through cell membranes influences the growth and breeding of mould.The propionate that the present invention preferably uses is sodium propionate and calcium propionate.
Sodium dehydroacetate is in the aqueous solution and H
+Ions binding generates stronger antibacterium ability dehydroacetic acid, strong especially to the antibacterial ability of mould and yeast, and 0.1% concentration is mould fungus inhibition effectively both, and the concentration that suppresses bacterium is 0.4%.
Another aspect of the present invention provides the production method of described freshness preserving type coocked wheaten product modifier, and it comprises following step:
1. earlier with above-mentioned raw materials proportionally weighing add above-mentioned each raw material one by one and in mixer, mix on deck, mixed for example 30 minutes usually 25-35 minute.
2. after mixing is finished,, be and get finished product raw material taking-up, weighing, the packing in the mixer.
Therefore, freshness preserving type coocked wheaten product modifier of the present invention combines anti-corrosive fresh-keeping and wheaten food improver technology, makes it to combine together.Compare with the effect of the single anticorrisive agent of prior art, product of the present invention has the antisepsis of Synergistic, can prolong the holding time of wheaten food effectively.
In making the process of wheaten food, add product of the present invention can increase steamed bun volume, improve tissue, prevent fungus growth, effectively delay wheaten food aging, prolong the shelf life of steamed bun etc., can be widely used in the wheaten foods such as steamed bun, bread, noodles, dumpling.
Description of drawings
Fig. 1 is to use the freshness preserving type coocked wheaten product modifier of the present invention of different content at the whole structure figure that is saved to the 7th day;
Fig. 2 is to use the freshness preserving type coocked wheaten product modifier of the present invention of different content at the vertical view that is saved to the 7th day;
Fig. 3 is to use the freshness preserving type coocked wheaten product modifier of the present invention of different content at the front view that is saved to the 7th day;
Fig. 4 is to use the freshness preserving type coocked wheaten product modifier of the present invention of different content at the cutaway view that is saved to the 7th day.
Specific embodiments
Further explain the present invention below in conjunction with embodiment, but protection scope of the present invention is not limited to embodiment.
Table 1
| Raw material (weight ratio) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Manufacturer |
| AMS | 0.1％ | 0.7％ | 0.9％ | 1.2％ | 1.2％ | Danisco (China) Co., Ltd |
| Pentosanase | 0.6％ | 1.1％ | 1.3％ | 2.0％ | 1.5％ | Danisco (China) Co., Ltd |
| Stearoyl lactate calcium | 7.0％ | 14.5％ | 15.0％ | 19.0％ | 20.0％ | Henan Xingtai Sci-Tech Industry Co., Ltd |
| Lipase | 0.2％ | 0.3％ | 0.5％ | 0.7％ | 1.0％ | The Shenzhen Leveking Biology Engineering Co.,Ltd |
| Vitamin C | 0.7％ | 1.3％ | 1.5％ | 1.9％ | 2.0％ | Hebei Weierkang Pharmaceutical Co., Ltd |
| Calcium propionate | 0.0％ | 2.6％ | 2.0％ | 3.5％ | 4.0％ | Magnificent auxiliary reagent factory, Shanghai fine chemistry industry subsidiary factory |
| Sodium dehydroacetate | 15.0％ | 13.5％ | 12.0％ | 10.0％ | 5.0％ | Nantong Acetic Acid Co., Ltd |
| Starch | 76.4％ | 66.0％ | 66.8％ | 61.7％ | 55.3％ | National of the United States's starch chemistry Co., Ltd |
According to each each component of raw material proportioning weighing in the embodiment shown in the above-mentioned table 11,2,3 and 4, each raw material components is added in the mixer mixed 30 minutes then; Mix finish after, with raw material taking-up, weighing, the packing in the mixer, get final product finished product.
Adopt the experiment of freshness preserving type coocked wheaten product modifier of the present invention in producing steamed bun as follows:
One, test objective
Freshness preserving type coocked wheaten product modifier is tested, detected the prolongation effect of steamed bun freshness date and the effect of steamed bun products thereof.
Two, raw material and instrument
1) raw material special refined flour (Henan god resembles flour Co., Ltd), yeast (Angel Yeast Co., Ltd), freshness preserving type coocked wheaten product modifier of the present invention;
2) instrument dough batch (SINMAG-25), proofing box (SINMAG-32S), electro-heating standing-temperature cultivator (the mechanical BS-II of Co., Ltd of Shanghai medicine), oodle maker (the permanent basic HL-300 of enginerring works in Shaoguan, Guangdong), freshness protection package etc.
Three, test method
1) dough flour 100%, yeast 0.6%, sugar 4%, water 48%, freshness preserving type coocked wheaten product modifier of the present invention (consumption is as shown in table 2)
2) flow process is beaten face → pressure surface → moulding → leave standstill → moulding → proof → maturation → cooling → pack → constant temperature and is preserved
3) method
Beating face 5 minutes at a slow speed, quick 1 minute can be agglomerating
Pressure surface pressure surface 10-12 time
Cut apart dough is rolled into and cut apart 80 gram doughs behind the strip
Left standstill 5 minutes
Moulding is twisted into round steamed bun
Proof temperature 36-38 ℃, humidity 70-75%
Maturation time 14 minutes
Cooling cooling 3 hours is equivalent to steamed bun and inoculates 3 hours in air
Pack uses disposable glove to pack
The constant temperature preservation is sent into 30 ℃ of insulating boxs at last and is preserved the observation fresh-keeping effect
Four, experimental record
1. freshness preserving type coocked wheaten product modifier is to the improving effect of steamed bun
Table 2
2. the antisepsis of freshness preserving type coocked wheaten product modifier
Table 3
Annotate: "-" presentation surface does not have and goes mouldy
From Fig. 1-4, can obviously find out, aspect improved effect, product of the present invention shows that to the quality effect of having greatly improved of steamed bun tissue is fine and smooth, volume increases, color and luster is great white, and do not use the steamed bun color and luster of production of the present invention white inadequately, and volume is also little; Aspect antiseptic effect, it is mouldy that product of the present invention can effectively suppress steamed bun, using the steamed bun of the production of the present invention of 0.5 (weight) % is that the comparable steamed bun of production of the present invention that do not use prolonged fresh keeping time about 48 hours in vain, be saved to the 7th day appearance and inside and still do not have the generation of going mouldy, the antiseptic effect ideal.In addition, product of the present invention also has antiageing effect, and the steamed bun of the production of the present invention of different content is used in contrast, and till being found to the 5th day, the totally contrast situation of hardness of steamed bun is 3#＞2#＞1#.
Therefore, only use the freshness preserving type coocked wheaten product modifier of the present invention of 0.5-0.6 (weight) % can reach very satisfied anti-corrosive fresh-keeping and improved effect, its consumption can be done corresponding adjustment according to actual conditions.
Claims (9)
1. freshness preserving type coocked wheaten product modifier comprises following component:
Improvement component 6.2-27wt%
Antiseptic ingredient 1-20wt%
Starch 55-80wt%,
Wherein, described improvement component is made up of emulsifying agent, enzyme preparation and vitamin C, described emulsifying agent comprises one or more in stearoyl lactate calcium, CSL, the sucrose fatty ester, and described enzyme preparation comprises one or more in AMS, pentosanase, lipase, glucose oxidase, maltogenic amylase, the zytase; Described antiseptic ingredient comprises one or more in benzoic acid, Sodium Benzoate, propionate, sorbate, sodium Diacetate and the sodium dehydroacetate.
2. the freshness preserving type coocked wheaten product modifier of claim 1 wherein comprises following component:
AMS 0.1-2wt%
Pentosanase 0.5-2wt%
Emulsifying agent 5-20wt%
Lipase 0.1-1wt%
Vitamin C 0.5-2wt%
Propionate 0-5wt%
Sodium dehydroacetate 1-15wt%
Starch 55-80wt%.
3. the freshness preserving type coocked wheaten product modifier of claim 1 wherein comprises following component:
AMS 0.1-1.2wt%
Pentosanase 0.6-1.5wt%
Emulsifying agent 7-19wt%
Lipase 0.2-0.7wt%
Vitamin C 0.7-2wt%
Propionate 2-5wt%
Sodium dehydroacetate 5-15wt%
Starch 61-77wt%.
4. the freshness preserving type coocked wheaten product modifier of claim 1 wherein comprises following component:
AMS 0.7-1.2wt%
Pentosanase 1.0-1.5wt%
Emulsifying agent 15-19wt%
Lipase 0.2-0.4wt%
Vitamin C 1.1-1.7wt%
Propionate 2-3wt%
Sodium dehydroacetate 12-15wt%
Starch 61-68wt%.
5. each freshness preserving type coocked wheaten product modifier among the claim 1-4, wherein propionate comprises one or more in sodium propionate and the calcium propionate.
6. each freshness preserving type coocked wheaten product modifier of claim 1-4, wherein said modifying agent exists with powder-form.
7. the freshness preserving type coocked wheaten product modifier of claim 5, wherein said modifying agent exists with powder-form.
8. the production method of the freshness preserving type coocked wheaten product modifier of aforementioned each claim may further comprise the steps:
A), add in the mixer and mix with the proportionally weighing of described each component;
B) after mixing is finished,, be and get finished product raw material taking-up, weighing, the packing in the mixer.
9. the production method of claim 8, wherein incorporation time is 25-35 minute.
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| CN103651662B (en) * | 2012-09-10 | 2015-07-29 | 深圳市绿微康生物工程有限公司 | The fresh-keeping enzyme preparation of bread and application thereof |
| CN103622136A (en) * | 2013-12-20 | 2014-03-12 | 北京工商大学 | Method for prolonging storage period of ornamental fermented flour product |
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| CN105831588A (en) * | 2016-03-22 | 2016-08-10 | 宜垦(天津)农业制品有限公司 | Whole wheat boiled noodle |
| CN105994474A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Special modifying agent for frozen dough containing yeasts as well as manufacturing method and application thereof |
| CN110037074A (en) * | 2018-03-30 | 2019-07-23 | 江西农业大学 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
| CN111642687A (en) * | 2020-05-15 | 2020-09-11 | 扬州和信食品有限公司 | Processing and fresh-keeping method of instant noodle fish with intermediate moisture |
| CN113767949A (en) * | 2021-09-14 | 2021-12-10 | 科元健康食品研发(中山)有限公司 | Research and development and application of flour product for keeping natural flavor |
| CN114431271A (en) * | 2022-01-25 | 2022-05-06 | 维金国际生物工程技术研究(中山)有限公司 | Special lipoxygenase for bread and preparation method thereof |
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