CN101433223B - Improver of pastry - Google Patents
Improver of pastry Download PDFInfo
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- CN101433223B CN101433223B CN200710188312XA CN200710188312A CN101433223B CN 101433223 B CN101433223 B CN 101433223B CN 200710188312X A CN200710188312X A CN 200710188312XA CN 200710188312 A CN200710188312 A CN 200710188312A CN 101433223 B CN101433223 B CN 101433223B
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Abstract
The invention discloses a flour food modifier, which comprises 1 weight portion of sodium stearyl lactate, 0.2 to 5 weight portions of glycerin monostearate, and 0.001 to 0.1 weight portion of alpha amylase. The flour food modifier can improve the microwave heating performance of flour food such as steamed bread and so on, reduce water loss, prevent the surface of the food from hardening, and also improve the taste. The invention also relates to the flour food containing the flour food modifier, and application of the flour food modifier to the production of the flour food.
Description
Technical field
The present invention relates to a kind of food additives, relate more specifically to a kind of composition as improver of pastry.
Background technology
Wheat is a kind of crops of Chinese establishing in large scale.For a long time, the various flour-made foods made of wheat flour are staple foods that people like.The breakfast food of especially traditional Chinese style wheaten food main flow that people liked especially.Yet the processing of traditional flour-made food is consuming time longer, the rhythm of life that incompatibility people accelerate gradually.Therefore, quick-frozen flour-made food (as quick-freezing dumpling, frozen bread, quick-freeze steamed stuffed bun or the like) more and more is subjected to consumer's welcome.But the main flow quick-frozen flour-made food on the market needs boiling once more when edible, still very consuming time, is not very convenient.If with the micro-wave oven heating, though easily, the flour-made food after the heating using microwave often mouthfeel is very stiff.Along with the development of material life, people are more and more higher to the quality requirements of food.So press for provide a kind of easy to process, save time and the flour-made food of taste good.Flour-made food in the market can't satisfy these needs.
Summary of the invention
The present invention finishes in order to address the above problem.
The invention provides a kind of improver of pastry, comprising: the glycerin monostearate of the stearoyl lactate of 1 weight portion, 0.2-5 weight portion and the alpha amylase of 0.001-0.1 weight portion.
The present invention also provides a kind of flour-made food, comprises for example improver of pastry of the present invention of 0.01-5 weight %.
The invention still further relates to the application of this improver of pastry in making flour-made food, especially make the freezer surface system Application in Food that needs heating using microwave.
When improver of pastry of the present invention adds in the flour-made food such as steamed bun as food additives, when especially being added in the freezing flour-made food, can improve the microwave heating performance of flour-made food, promptly reduce water loss, prevent the food surface hardening and improve mouthfeel, make after the heating using microwave food near or reach the sensory effects of boiling flour-made food.Therefore, utilize improver of pastry of the present invention, but can provide easy to process, save time and the flour-made food of the heating using microwave of taste good.
Below in conjunction with the concrete elaboration of accompanying drawing various embodiments of the present invention.It will be understood by those skilled in the art that enumerating of these embodiments and instantiation only is for purpose of explanation, and do not mean that restriction.The present invention can also not mention with this specification other be equal to embodiment and finish, these are all within protection scope of the present invention.In addition, an embodiment of the invention can realize one or several technique effect of the present invention; Other embodiment may be realized other one or several technique effect of the present invention.
Description of drawings
Fig. 1 represents the schematic steamed bun process according to an embodiment.
The specific embodiment
Improver of pastry of the present invention comprises stearoyl lactate, glycerin monostearate, AMS.
Alleged among the present invention " flour-made food " is meant with the wheat flour to be the food that the food that processes of primary raw material or its part are processed by wheat flour, include but not limited to: steamed bun, steamed stuffed bun, dumpling, won ton, steamed dumpling, fry in shallow oil dumpling, steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll or the like, and can ferment, also can be azymous.Improver of pastry among the present invention can be applicable to various flour-made foods, needing to be particularly useful for the freezing flour-made food of heating using microwave.
Stearoyl lactate (Sodium Stearyl Lactate is called for short SSL) is the emulsifying agent commonly used in the food industry, is incorporated in " People's Republic of China's food additives use sanitary standard [GB2760-1996] ", and code is 10.011.(this national standard is incorporated this specification by reference in full into.) therefore, those skilled in the art can understand the definite connotation and the scope of " stearoyl lactate " explicitly, and can obtain this emulsifying agent by various commercial sources.Be noted that, the scope of application of the stearoyl lactate of above-mentioned national Specification only limits to " cake, bread ", the present inventor and applicant have proposed the application of the expansion scope of application of stearoyl lactate and have got the Green Light, and make improver of pastry of the present invention can preferably be used in steamed bun, steamed stuffed bun, dumpling, won ton, steamed dumpling, fry in shallow oil the flour-made foods except that cake, bread such as dumpling, steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll.
Glycerin monostearate (Glycerin Monostearate is called for short monoglyceride) also is the emulsifying agent commonly used in the food industry, is incorporated in " People's Republic of China's food additives use sanitary standard [GB 2760-1996] ", and code is 10.006.Therefore, those skilled in the art can understand the definite connotation and the scope of " glycerin monostearate " explicitly, and can obtain this emulsifying agent by various commercial sources.
(α-amylase) also is the typical additives in the food industry to alpha amylase, is incorporated in " People's Republic of China's food additives use sanitary standard [GB 2760-1996] ", and code is 11.003.Therefore, those skilled in the art can understand the definite connotation and the scope of " alpha amylase " explicitly, and can obtain this additive by various commercial sources.
Improver of pastry of the present invention comprises stearoyl lactate, glycerin monostearate, AMS.
The preferred weight ratio of stearoyl lactate and glycerin monostearate is about 1 in the improver of pastry: 0.2-5, more preferably about 1: 0.5-2, most preferably be about 1: 1.2-1.5, and can be for example about 1: 0.5,1: 0.6,1: 0.7,1: 0.8,1: 0.9,1: 1.1,1: 1.2,1: 1.3,1: 1.4,1: 1.5,1: 2,1: 3,1: 4,1: 5.And the weight ratio scope of stearoyl lactate and glycerin monostearate also comprises the various combinations of the upper limit, lower limit and the given concrete numerical value of this paper listed above.
The preferred weight ratio of stearoyl lactate and alpha amylase is about 1 in the improver of pastry: 0.001-0.1, more preferably about 1: 0.001-0.05, most preferably be about 1: 0.002-0.005, and can be for example about 1: 0.001,1: 0.002,1: 0.003,1: 0.004,1: 0.005,1: 0.01,1: 0.02,1: 0.025,1: 0.05,1: 0.1.And the weight ratio scope of stearoyl lactate and alpha amylase also comprises the various combinations of the upper limit, lower limit and the given concrete numerical value of this paper listed above.
The inventor has determined above-mentioned preferred content scope through testing, and when finding outside content range is positioned at above-mentioned preferable range, for example glycerin monostearate too high levels or low excessively, alpha amylase too high levels or cross when low, the quality of gained flour-made food, outward appearance or mouthfeel are improved DeGrain.
In addition, improver of pastry of the present invention as required can also comprise other component, for example the additive commonly used of various flour-made foods can add wherein, includes but not limited to: antioxidant, leavening agent, colouring agent, flavor enhancement, spices, other emulsifying agent, other enzyme preparation etc.Those skilled in the art can select for use according to actual needs voluntarily, and determine the consumption of other additive according to concerned countries standard and normal experiment.
For example, improver of pastry of the present invention preferably also comprises one or both in protease and the zytase.Preferably, with respect to the stearoyl lactate of 1 weight portion, the consumption of protease and zytase is about the 0.001-0.1 weight portion, for example 0.001,0.002,0.003,0.004,0.005,0.01,0.02,0.03,0.04,0.05,0.1 weight portion.In the flour-made food of some type, protease and zytase can further improve the effect of improver of pastry, but they are not the essential component of improver of pastry.
In addition, because the consumption of improver of pastry of the present invention in flour-made food is lower usually, disperse better in flour-made food for the ease of it, usually wherein also contain filler, for example maltodextrin (Maltodextrin is referring to State Standard of the People's Republic of China GB/T 20884-2007) or starch etc.With respect to the stearoyl lactate of 1 weight portion, the consumption of filler is about the 0.2-5 weight portion, or the 0.5-2 weight portion, or the 0.8-1.2 weight portion, for example about 0.5,0.6,0.7,0.8,0.9,1,1.1,1.2,1.3,1.4,1.5 weight portions.But those skilled in the art should understand that: fillers such as maltodextrin or starch are not component essential in the improver of pastry of the present invention.
The present invention also provides a kind of flour-made food, comprises improver of pastry of the present invention.The content of improver of pastry in flour-made food should make wherein, and the content of each component in flour-made food meets the concerned countries standard.So improver of pastry of the present invention concrete consumption in flour-made food should be determined according to national standard and normal experiment by the technical staff.For example, should guarantee that generally stearoyl lactate and the glycerin monostearate consumption in flour-made food all is no more than 0.2 weight % (with respect to the flour consumption), and the consumption of alpha amylase in flour-made food is no more than 0.008 weight % (with respect to the flour consumption).Usually, the content range of improver of pastry of the present invention in flour-made food is about 0.01-5 weight % or 0.01-2 weight % or 0.1-2 weight % or 0.1-1 weight % or 0.2-0.5 weight %.In addition, the flour-made food that comprises improver of pastry of the present invention preferably needs the frozen food of heating using microwave, as steamed bun, steamed stuffed bun, dumpling, won ton, steamed dumpling, fry in shallow oil dumpling, steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll etc.
Certainly, comprise that the flour-made food of improver of pastry of the present invention can also comprise other food additives as required, as antioxidant, leavening agent, colouring agent, flavor enhancement, spices, other emulsifying agent, other enzyme preparation etc.
The invention still further relates to the application of this improver of pastry in making flour-made food, especially make the freezer surface system Application in Food that needs heating using microwave.
The inventor is verified through the contrast experiment: when improver of pastry of the present invention adds in the flour-made food such as steamed bun as food additives, when especially being added in the freezing flour-made food, can improve the microwave heating performance of flour-made food food, promptly reduce water loss, prevent the food surface hardening and improve mouthfeel, make the flour-made food after the heating using microwave meet or exceed the sensory effects of boiling flour-made food.
Therefore, utilize improver of pastry of the present invention, but can provide easy to process, save time and the flour-made food of the heating using microwave of taste good.
Specifically describe several concrete prescription below, wherein " wt% " expression " weight % " according to improver of pastry of the present invention.
Improver of pastry prescription 1:
Prescription 1
| Component | Weight (g) | Content (wt%) |
| Stearoyl lactate | 1 | 28.57 |
| Glycerin monostearate | 1.5 | 42.86 |
| Alpha amylase | 0.005 | 0.14 |
| Maltodextrin | 0.995 | 28.43 |
The preparation method: according to the described prescription of last table, each component of weighing (each component provides by Denmark Danisco A/S company) simply mixes.
Improver of pastry prescription 2:
Prescription 2
| Component | Weight (g) | Content (wt%) |
| Stearoyl lactate | 1 | 40.0 |
| Glycerin monostearate | 0.5 | 20.0 |
| Alpha amylase | 0.01 | 0.4 |
| Maltodextrin | 0.99 | 39.6 |
The preparation method: according to the described prescription of last table, each component of weighing (each component provides by Denmark Danisco A/S company) simply mixes.
Improver of pastry prescription 3:
Prescription 3
| Component | Weight (g) | Content (wt%) |
| Stearoyl lactate | 1 | 33.33 |
| Glycerin monostearate | 1 | 33.33 |
| Alpha amylase | 0.004 | 0.13 |
| Maltodextrin | 0.996 | 33.20 |
The preparation method: according to the described prescription of last table, each component of weighing (each component provides by Denmark Danisco A/S company) simply mixes.
Improver of pastry prescription 4:
Prescription 4
| Component | Weight (g) | Content (wt%) |
| Stearoyl lactate | 1 | 28.571 |
| Glycerin monostearate | 1.5 | 42.857 |
| Alpha amylase | 0.005 | 0.143 |
| Protease | 0.003 | 0.086 |
| Zytase | 0.002 | 0.057 |
| Maltodextrin | 0.99 | 28.286 |
The preparation method: according to the described prescription of last table, each component of weighing (each component provides by Denmark Danisco A/S company) simply mixes.
Improver of pastry prescription 5:
Prescription 5
| Component | Weight (g) | Content (wt%) |
| Stearoyl lactate | 1 | 20.00 |
| Glycerin monostearate | 2.93 | 58.60 |
| Alpha amylase | 0.05 | 1.00 |
| Protease | 0.01 | 0.20 |
| Zytase | 0.01 | 0.20 |
| Maltodextrin | 1.00 | 20.00 |
The preparation method: according to the described prescription of last table, each component of weighing (each component provides by Denmark Danisco A/S company) simply mixes.
Flour-made food embodiment 1-5 and flour-made food Comparative Examples 1
Respectively according to the detailed prescription of flour-made food embodiment 1-5 that expresses down and flour-made food Comparative Examples 1, according to 6 kinds of steamed buns of method preparation of describing in detail later.Wherein, flour-made food embodiment 1-5 contains improver of pastry prescription 1-5 respectively, and in Comparative Examples 1, replace improver of pastry of the present invention with independent glycerin monostearate (existing steamed bun emulsifying agent commonly used on the market), verify the effect of improver of pastry of the present invention with this.
The steamed bun prescription
| Raw material | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 |
| The high-quality Self-raising flour | 50wt％ | 50wt％ | 50wt％ | 50wt％ | 50wt％ | 50wt％ |
| The high-quality Plain flour | 11wt％ | 11wt％ | 11wt％ | 11wt％ | 11wt％ | 11wt％ |
| White granulated sugar | 5.1wt％ | 5.1wt％ | 5.1wt％ | 5.1wt％ | 5.1wt％ | 5.1wt％ |
| Yellow cream | 2wt％ | 2wt％ | 2wt％ | 2wt％ | 2wt％ | 2wt％ |
| Wheaten starch | 5wt％ | 5wt％ | 5wt％ | 5wt％ | 5wt％ | 5wt％ |
| Baking powder | 1wt％ | 1wt％ | 1wt％ | 1wt％ | 1wt％ | 1wt％ |
| Yeast | 0.8wt％ | 0.8wt％ | 0.8wt％ | 0.8wt％ | 0.8wt％ | 0.8wt％ |
| Modifying agent | Prescription 10.3wt% | Prescription 20.2wt% | Prescription 30.2wt% | Prescription 40.2wt% | Prescription 50.1wt% | Glycerin monostearate 0.2wt % |
| Water | 24.8wt％ | 24.9wt％ | 24.9wt％ | 24.9wt％ | 25.0wt％ | 24.9wt％ |
| Total amount | 100wt％ | 100wt％ | 100wt％ | 100wt％ | 100wt％ | 100wt％ |
The listed prescription of last table is made steamed bun according to the conventional work flow shown in the accompanying drawing 1.Particularly, earlier with flour sieving, mix with water and other auxiliary material (except that emulsifying agent was provided by Danisco A/S company, flour and other auxiliary material provided by General Mills shanghai food Co., Ltd) again and stir; Compressing tablet, moulding proof afterwards.Proofing room temperature is 35 ℃-40 ℃, and proofing period is generally 40-50 minute, carries out 550 seconds boiling afterwards.After treating its cooling, pack.After metal detection, quick-frozen in-35 ℃ of instant freezers then, is put in-18 ℃ of freezing preservations of freezer.
In order to understand under equal microwave heating condition, whether the product that adds improver of pastry of the present invention has significantly moistening and soft effect than conventional products, carries out following detection.
1. volume test-specific volume assay method
Test method: it is volume displaced to utilize rapeseed and flour-made food to carry out in the container of a fixed volume, obtain the volume (generally representing) of flour-made food with milliliter, the quality of weighing flour-made food (gram) again can obtain the specific volume (milliliter/gram) of flour-made food.To each embodiment replication 3 times, average.Bulking value is big more, is illustrated under the same quality requirements, and the volume of flour-made food is big relatively more.
To after the steamed bun heating using microwave of the flour-made food embodiment 1-5 of quick freezing and cold preserving and Comparative Examples 1, survey specific volume, the results are shown in following table:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 | |
| Specific volume (milliliter/gram) | 2.71 | 2.70 | 2.74 | 2.74 | 2.69 | 2.59 |
It is generally acknowledged than tolerance≤0.03 milliliter/gram represents difference not obvious; Than tolerance 〉=0.10 milliliter/there were significant differences in the gram representative.
Conclusion: add volume fluffy the have clear improvement effect of improver of pastry of the present invention as can be seen to steamed bun by above data.
2. pliability test-hardness assay method
Test method: utilize matter structure instrument (TA-XT 2 types of Britain Stable Micro System company), adopt columniform hardness (pliability) to measure probe, flour-made food thickness section in accordance with regulations, place the probe below, when probe presses down with certain speed, flour-made food can produce reaction force, and instrument is the data of record pressure (or reaction force) automatically, thus the soft or hard degree of judgement sample; The power value is big more, interpret sample hard relatively more (not soft), on the contrary the power value is less, and interpret sample is soft relatively.
To after the steamed bun heating using microwave of the flour-made food embodiment 1-5 of quick freezing and cold preserving and Comparative Examples 1, carry out hardness and measure, the results are shown in following table (be 3 times measure mean value):
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 | |
| Hardness (gram) | 1659 | 1670 | 1670 | 1672 | 1766 | 2290 |
Evaluation criterion: hardness≤1800 grams represent dough softer; Hardness 〉=2100 grams represent dough harder.
Conclusion: adding improver of pastry as can be seen by above result has clearly the effect of improving to the pliability of steamed bun product.
3. wettability test-microwave aquametry
To before and after heating using microwave, weighing respectively, calculate the moisture loss that causes by heating using microwave by following formula through the flour-made food embodiment 1-5 of quick freezing and cold preserving and the steamed bun of Comparative Examples 1:
Moisture loss (%)=(weight after former weight-heating using microwave)/former weight * original product water content
Wherein the original product water content is determined as 31.5% in advance.
Experimental result is as follows:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 | |
| Moisture loss (%) | 15.69 | 16.62 | 16.16 | 16.13 | 17.13 | 19.53 |
Conclusion: by above test data as can be seen, under equal microwave heating condition, the steamed bun that is added with improver of pastry of the present invention is obviously than conventional steamed bun little moisture loss.
In addition, in order to understand under equal microwave heating condition, whether the product that adds improver of pastry of the present invention has improved mouthfeel than conventional products, carries out following evaluation and test.
4. mouthfeel one local flavor is judged experiment
Choose experienced 10 sensory evaluation persons to carrying out sensory evaluation test and marking, comprise the wettability of overall preference degree, dough and several leading indicators such as soft degree of dough through the flour-made food embodiment 1-5 of same microwave heating condition and the steamed bun of Comparative Examples 1.Score value is minimum to be 0, is up to 9, and the high more mouthfeel that shows of score value is good more.
Experimental result is as follows:
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 | |
| Overall preference degree | 8.0 | ?7.8 | ?8.0 | ?7.9 | ?7.3 | ?5.2 |
| The wettability of steamed bun | 7.8 | ?8.0 | ?8.0 | ?7.9 | ?7.4 | ?4.7 |
| The mellowness of steamed bun | 7.9 | ?8.0 | ?8.0 | ?8.0 | ?7.4 | ?4.9 |
Conclusion: by above test data as can be seen, under equal microwave heating condition, the steamed bun mouthfeel that is added with improver of pastry of the present invention is significantly better than conventional steamed bun.
Flour-made food embodiment 6 and Comparative Examples 2
Utilize improver of pastry of the present invention to prepare steamed stuffed bun.Wherein the prescription of steamed stuffed bun skin is as follows:
Steamed stuffed bun skin prescription
| Raw material | Embodiment 6 | Comparative Examples 2 |
| The high-quality Self-raising flour | 60wt％ | 60wt％ |
| The high-quality Plain flour | 4.8wt％ | 4.8wt％ |
| White granulated sugar | 5wt％ | 5wt％ |
| White butter | 1wt％ | 1wt％ |
| Baking powder | 1wt％ | 1wt％ |
| Yeast | 0.8wt％ | 0.8wt％ |
| Modifying agent | Prescription 10.3wt% | Glycerin monostearate 0.3wt% |
| Water | 27.1wt％ | 27.1wt％ |
| Total amount | 100wt％ | 100wt％ |
According to conventional steamed stuffed bun process, above-mentioned prescription is processed into the steamed stuffed bun skin, and wraps up identical meat stuffing and make steamed stuffed bun.Particularly, materials (except that emulsifying agent was provided by Danisco A/S company, flour and other auxiliary material provided by General Mills shanghai food Co., Ltd) such as flour, water, yeast are sent into bun stuffing machine through after mixing stirring, compressing tablet.Bun stuffing machine has two feed hoppers, and musculus cutaneus is put into the musculus cutaneus bucket, and preprepared filling material is put into the filling hopper, after overmolding, is made into the steamed stuffed bun germule that contains filler.Through through proof, boiling, cooling, anxious process such as freeze make the steamed stuffed bun product, after supercooling, packing, quick-frozen, be put under subzero 18 ℃ condition and preserve again.
Be similar to above-described flour-made food embodiment 1-5 and Comparative Examples 1, steamed stuffed bun to flour-made food embodiment 6 and Comparative Examples 2 has carried out heating using microwave moisture loss mensuration and mouthfeel evaluation and test, experimental result confirms: the steamed stuffed bun that utilizes improver of pastry preparation of the present invention after heating using microwave moisture loss still less, mouthfeel is better.
More than these only are to illustrate for example, should not be considered as is limitation of the present invention.Those skilled in the art can be under the instruction of this specification, preparation has the improver of pastry of different component content, and be used for different flour-made foods, for example dumpling, won ton, steamed dumpling, fry in shallow oil dumpling, steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll etc.The various number ranges that the present invention is given, its upper limit, lower limit and disclosed concrete numerical value can reconfigure, and resulting various scopes are all within protection domain of the present invention.
Claims (22)
- But 1. freezing flour-made food that comprises the heating using microwave of following improver of pastry, described improver of pastry comprises: the glycerin monostearate of the stearoyl lactate of 1 weight portion, 1.2-1.5 weight portion and the alpha amylase of 0.002-0.005 weight portion; The consumption of described improver of pastry is the 0.01-5 weight % that accounts for described flour-made food.
- 2. flour-made food as claimed in claim 1, wherein said improver of pastry also comprises the filler of 0.2-5 weight portion.
- 3. flour-made food as claimed in claim 2, the amount of the described filler in the wherein said improver of pastry are the 0.5-2 weight portion.
- 4. as claim 2 or 3 described flour-made foods, the described filler in the wherein said improver of pastry is selected from maltodextrin or starch.
- 5. as each described flour-made food of claim 1-3, wherein said improver of pastry also comprises the protease of 0.001-0.1 weight portion.
- 6. as each described flour-made food of claim 1-3, wherein said improver of pastry also comprises the zytase of 0.001-0.1 weight portion.
- 7. flour-made food as claimed in claim 1, wherein said flour-made food is selected from steamed bun, steamed stuffed bun, dumpling, won ton, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll.
- 8. flour-made food as claimed in claim 7, wherein said dumpling are selected from steamed dumpling, fry in shallow oil dumpling.
- 9. flour-made food as claimed in claim 7, wherein said steamed stuffed bun is selected from steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings.
- But but the improver of pastry that 10. comprises the alpha amylase of the glycerin monostearate of stearoyl lactate, 0.2-5 weight portion of 1 weight portion and 0.001-0.1 weight portion is used for preventing the purposes that moisture runs off from the flour-made food of heating using microwave in the flour-made food of making heating using microwave.
- 11. purposes as claimed in claim 10, wherein said improver of pastry comprises: the stearoyl lactate of 1 weight portion, the alpha amylase of the glycerin monostearate of 0.5-2 weight portion and 0.001-0.05 weight portion.
- 12. purposes as claimed in claim 10, wherein said improver of pastry comprises: the stearoyl lactate of 1 weight portion, the glycerin monostearate of 1.2-1.5 weight portion, the alpha amylase of 0.002-0.005 weight portion.
- 13. as each described purposes of claim 10-12, wherein said improver of pastry also comprises the filler of 0.2-5 weight portion.
- 14. purposes as claimed in claim 13, the amount of the described filler in the wherein said improver of pastry are the 0.5-2 weight portion.
- 15. purposes as claimed in claim 13, the described filler in the wherein said improver of pastry is selected from maltodextrin or starch.
- 16. as each described purposes of claim 10-12, wherein said improver of pastry also comprises the protease of 0.001-0.1 weight portion.
- 17. as each described purposes of claim 10-12, wherein said improver of pastry also comprises the zytase of 0.001-0.1 weight portion.
- 18. as each described purposes among the claim 10-12, wherein said flour-made food comprises the described improver of pastry of 0.01-5 weight %.
- 19. purposes as claimed in claim 12, but the flour-made food of wherein said heating using microwave is a frozen food.
- 20. purposes as claimed in claim 19, wherein said quick-frozen food is selected from steamed bun, steamed stuffed bun, dumpling, won ton, green onion pancake, sesame seed cake, steamed dumplings, spring roll, steamed twisted roll.
- 21. purposes as claimed in claim 20, wherein said dumpling are selected from steamed dumpling, fry in shallow oil dumpling.
- 22. purposes as claimed in claim 20, wherein said steamed stuffed bun is selected from steamed stuffed bun by small bamboo food steamer, Pan-Fried Dumplings.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710188312XA CN101433223B (en) | 2007-11-16 | 2007-11-16 | Improver of pastry |
| HK09109947.6A HK1131863A1 (en) | 2007-11-16 | 2009-10-28 | A flour food improver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710188312XA CN101433223B (en) | 2007-11-16 | 2007-11-16 | Improver of pastry |
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| Publication Number | Publication Date |
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| CN101433223A CN101433223A (en) | 2009-05-20 |
| CN101433223B true CN101433223B (en) | 2011-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710188312XA Expired - Fee Related CN101433223B (en) | 2007-11-16 | 2007-11-16 | Improver of pastry |
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| CN (1) | CN101433223B (en) |
| HK (1) | HK1131863A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798316A (en) * | 2014-01-29 | 2014-05-21 | 青岛品品好制粉有限公司 | Fried dumpling flour, preparing method thereof, fried dumpling and preparing method thereof |
| CN104886417A (en) * | 2015-03-27 | 2015-09-09 | 陈星� | Flour improving agent and using method thereof |
| CN105165954A (en) * | 2015-11-11 | 2015-12-23 | 济南舜祥医药科技有限公司 | Pastry modifier |
| CN106071753A (en) * | 2016-06-03 | 2016-11-09 | 天津狗不理食品股份有限公司 | The quick freezing ferment being suitable for micro-oven reheated steams wheaten food and preparation method thereof |
| CN106900812A (en) * | 2017-02-21 | 2017-06-30 | 宁波海通食品科技有限公司 | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat |
| CN108433002A (en) * | 2018-03-27 | 2018-08-24 | 新乡富元食品有限公司 | A kind of production method of quick-frozen teamed Twisted Rolls with S Sesame Paste |
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| CN1234186A (en) * | 1999-04-30 | 1999-11-10 | 赵国献 | Additive for flour products |
| CN1246285A (en) * | 1999-08-10 | 2000-03-08 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
| CN1309911A (en) * | 2001-02-28 | 2001-08-29 | 深圳市海川实业股份有限公司 | Antifreeze dough improver |
| CN1526287A (en) * | 2003-03-06 | 2004-09-08 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
| CN1788604A (en) * | 2005-05-12 | 2006-06-21 | 河北农业大学 | Special-purpose maize flour |
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2007
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2009
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| CN1234186A (en) * | 1999-04-30 | 1999-11-10 | 赵国献 | Additive for flour products |
| CN1246285A (en) * | 1999-08-10 | 2000-03-08 | 河南兴泰精细化工有限公司 | Improving agent of wheat flour used for steamed bread |
| CN1309911A (en) * | 2001-02-28 | 2001-08-29 | 深圳市海川实业股份有限公司 | Antifreeze dough improver |
| CN1526287A (en) * | 2003-03-06 | 2004-09-08 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
| CN1788604A (en) * | 2005-05-12 | 2006-06-21 | 河北农业大学 | Special-purpose maize flour |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN101433223A (en) | 2009-05-20 |
| HK1131863A1 (en) | 2010-02-12 |
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