CN101491268B - Steamed bread modifier - Google Patents
Steamed bread modifier Download PDFInfo
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- CN101491268B CN101491268B CN2008100008205A CN200810000820A CN101491268B CN 101491268 B CN101491268 B CN 101491268B CN 2008100008205 A CN2008100008205 A CN 2008100008205A CN 200810000820 A CN200810000820 A CN 200810000820A CN 101491268 B CN101491268 B CN 101491268B
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Abstract
The invention relates to a steamed bread modifier, which contains 0.1 to 0.3 weight portion of amylase, 0.2 to 0.4 weight portion of glucose oxidase, 0.4 to 0.8 weight portion of xylanase, 2 to 3 weight portions of vitamin C, 6 to 8 weight portions of calcium stearyl lactylate or sodium stearoyl lactylate, 5 to 8 weight portions of full-fat soybean powder, 80 weight portions of corn starch, 0.8 to 1 weight portion of calcium peroxide, and 2.5 to 5 weight portions of monoglyceride. The steamed bread modifier can comprehensively modify the quality of steamed bread in aspects such as the volume of the steamed bread, skin whiteness, and internal structure.
Description
Technical field
The present invention relates to a kind of modifier for steamed bread, be used for improving the quality of steamed bun comprehensively.
Background technology
Steamed bun is a kind of traditional fermented dough decatize food of China, is particularly northerner's staple food food of Chinese.Exist in the steamed bun production steamed bun fermentation bad, too soft or harden, problems such as epidermis plays spot, mouthfeel difference.Therefore, people use flour improver or modifier for steamed bread to improve the quality of steamed bun.
Chinese patent application CN1498542A discloses a kind of flour improver, and it comprises the CSL (CSL) of following component: 20-30%, the stearoyl lactate (SSL) of 10-20%, the vitamin C of 5-10%, the AMS of 0.1-0.5%, the glucose oxidase (GOD) of 0.2-0.5%, the lipase of 1-3%, the zytase of 1-3% and the starch of 20-55%.All percentage is percetage by weight.Its ratio in 0.12%-0.18% (with the percentage of flour weight) is added in the middle of the Flour product, and this flour improver can improve institutional framework, epidermis fineness and the whiteness of steamed bun products.
Although the disclosed flour improver of the common modifier for steamed bread of market sale and patent application 02148327.2 (publication number CN1498542A) has certain effect to the quality tool that improves steamed bun products, people still expect further to improve qualities such as the mouthfeel, interior tissue, epidermis, whiteness of steamed bun products.
Summary of the invention
In order to satisfy the requirement of people to the steamed bun products quality, the present invention is by reasonably arranging in pairs or groups emulsifying agent, enzyme preparation, dough oxidant, yeast nutrition agent etc., develop a kind of comprehensive raising steamed bread quality, solved the modifier for steamed bread of the variety of issue in the steamed bun production process.
The invention provides a kind of modifier for steamed bread, comprise: amylase 0.1-0.3 weight portion, glucose oxidase 0.2-0.4 weight portion, zytase 0.4-0.8 weight powder, Catergen-3 weight portion, CSL or sodium 6-8 weight portion, whole soya-bean powder 5-8 weight portion, cornstarch 80 weight portions.Wherein, vitamin C, CSL or sodium, whole soya-bean powder, cornstarch are food-grade.
Modifier for steamed bread of the present invention also comprises the calper calcium peroxide (CaO2) of 0.8-1 weight portion.The calper calcium peroxide that uses among the present invention is food-grade, laboratory purity 60%.Modifier for steamed bread of the present invention also comprises the monoglyceride of 2.5-5 weight portion.
Modifier for steamed bread of the present invention can solve the variety of issue that occurs in the steamed bun production all sidedly, improves the quality of products, and enhances productivity simultaneously and yield rate.
The specific embodiment
According to the weight portion of each composition in the table 1, the modifier for steamed bread that preparation has three kinds of different proportionings, employed modifier for steamed bread among the corresponding embodiment 1 to 3 respectively.
Table 1: the modifying agent of three kinds of different proportionings of the present invention
| The modifying agent composition | Proportioning 1 | Proportioning 2 | Proportioning 3 |
| Amylase | 0.1 | 0.2 | 0.3 |
| Glucose oxidase | 0.2 | 0.3 | 0.4 |
| Zytase | 0.8 | 0.6 | 0.74 |
| Calper calcium peroxide (food-grade | 0.8 | 0.9 | 1.0 |
| Vitamin C (food-grade) | 2 | 2 | 3 |
| Monoglyceride (food-grade) | 2.5 | 3 | 4 |
| CSL-sodium (food-grade) | 8 | 7 | 6 |
| Whole soya-bean powder (food-grade) | 5 | 6 | 8 |
| Cornstarch (food-grade) | 80 | 80 | 80 |
Embodiment 1
Proportioning 1 in the use table 1 prepares modifier for steamed bread.The north steamed bread (sugar-free steamed bun) that this modifier for steamed bread is used for making embodiment 1.The composition of raw materials that is used to make north steamed bread (sugar-free) sees Table 2.Each composition adds by weight.Wherein, yeast consumption and amount of water require to add according to operation according to season and some fluctuation of flour water absorption simultaneously.
Table 2: the composition of raw materials of north steamed bread (sugar-free)
| Raw material | Yeast | Flour | Modifying agent | Salt | Water |
| North steamed bread | 0.5 | 100 | 0.3 | 0.5 | 46 |
Then, carry out following flow process: and face, pressure surface, moulding, ferment, steam and measure.Concrete grammar is as follows.
Yeast is dissolved in an amount of warm water, pour in the flour, add modifying agent, salt and water, mix thoroughly, rub 3min and become dough.Pressure surface 10 times makes dough uniform and smooth.In fact, pressure surface all can for 10-12 time.Get the face agent of 6 100g, kneading becomes the steamed bun base.Ferment for 70% time in temperature 36, humidity.In the reality, fermentation can be carried out for 70 ± 5% times in 36 ± 2 ℃ of temperature, humidity.Steam 15min then to ripe.
The steamed bun product of the modifying agent manufacturing of using proportioning 1 of the present invention is measured and marked.Specific volume calculates according to following formula: P=V/W, and P is the steamed bun specific volume in the formula, unit/ml/g, V are steamed bun volume, unit/ml, W is a steamed bun weight, the g of unit.The whiteness of steamed bun detects with the whiteness instrument, and brightness detects with the whiteness instrument, and elasticity detects with the TA.XTplus property tester.Attenuation degree, epidermis knot, epidermis color and luster and interior tissue are directly observed the score that obtains product by the expert.Ratio of height to diameter is measured by chi.Smell and mouthfeel are by expert evaluation.
Table 3 shows finished product steamed bun scoring detailed rules and regulations (total points 100).
Table 3: finished product steamed bun scoring detailed rules and regulations
| Mark | Standards of grading | Branch up to standard | |
| Attenuation degree | 10 minutes | The moderate 6-10 that ferments, yeast-bitten 4-6, the not enough 0-4 that ferments, (mainly being the degree that proofs of judgement face base) | 7 |
| Specific volume | 15 minutes | North steamed bread＞=2.3 full marks; 0.1 button falls 1.5 minutes; South steamed bun＞=2.8 full marks; 0.1 button 1.5 falls | 13 |
| Ratio of height to diameter | 10 minutes | ＞=0.7 full marks; 0.1 button whenever falls 1 minute | 8 |
| Epidermal structure | 15 minutes | Smooth 12-15 branch; Play spot button 1-2 branch; Button 1-2 branch bubbles; Shrink button 2-4 branch | 13 |
| The epidermis color and luster | 15 minutes | Light 12-15 branch; Light but luminance difference 8-11 branch; Gloomy 4-7 branch; Poorer 0-3 branch | 13 |
| Elasticity | 5 minutes | Resilience is fast, can restore the 4-5 branch; Resilience is slow, non-restoring 2-3 branch; Not resilience 0-1 branch | 4 |
| Interior tissue | 15 minutes | Pore is tiny, evenly the 12-15 branch; Even but the thick 8-11 branch of pore; The coarse inhomogeneous 4-7 branch of pore | 13 |
| Smell | 5 minutes | Wheat fragrance 5 minutes; Wheat fragrance is less, but free from extraneous odour 3-4 branch; Peculiar smell 0-2 branch is arranged | 3 |
| Mouthfeel | 10 minutes | Tasty and refreshing, bite is arranged, 8-10 does not stick to one's teeth | 8 |
| Divide; Do not stick to one's teeth, bite difference 6-8 branch; No bite, stick to one's teeth, coarse 3-5 branch | |||
| Total points | 100 | 82 | |
| Remarks | Scoring is divided into qualified products more than or equal to 82, is lower than 65 and is divided into complete substandard product, and the needs between 65 to 82 are tested again | ||
| Abnormal conditions | Appearance is shunk, is subsided and severely subnormal situation such as cracking: | ||
Embodiment 2
Proportioning 2 in the use table 1 prepares employed modifier for steamed bread among the embodiment 2.Except the prescription difference of modifier for steamed bread, embodiment 2 is identical with embodiment 1.
Embodiment 3
Proportioning 3 in the use table 1 prepares employed modifier for steamed bread among the embodiment 3.Except the prescription difference of modifier for steamed bread, embodiment 3 is identical with embodiment 1.
Comparative example 1
Comparative example 1 is not except using modifying agent, and all the other steps of making steamed bun are all identical with embodiment 1.
Comparative example 2
Comparative example 2 is different from the modifying agent of embodiment 1 except the modifying agent that uses, and all the other steps are all identical with embodiment 1.The modifying agent that comparative example 2 uses is commercially available common modifier for steamed bread, is specially the modifier for steamed bread of working together, and is produced by Angel Yeast Co.,Ltd.
Comparative example 3
What use in the comparative example 3 is the flour improver that discloses in the Chinese patent application 02148327.2, the concrete proportioning of this flour improver that 100g is heavy is as follows: CSL 25g, stearoyl lactate 12g, vitamin C 7.5g, AMS 0.3g, glucose oxidase 0.2g, lipase 2g, zytase 2g and starch 51g.In addition, all the other steps and raw material are all identical.
Test data and analysis
Table 4 shows the score data of the steamed bread quality of embodiment 1-3 and comparative example 1 to 3.
The scoring record of the steamed bread quality of table 4: embodiment 1 to 3 and comparative example 1 to 3
| Project | Total points | Branch up to standard | ||||||
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |||
| Attenuation degree | 10 | 7 | 10 | 10 | 10 | 9 | 9 | 10 |
| Specific volume | 15 | 13 | 14 | 14 | 14 | 12 | 14 | 13 |
| Ratio of height to diameter | 10 | 8 | 8 | 8 | 8 | 7 | 8 | 8 |
| Epidermal structure | 15 | 13 | 13 | 14 | 14 | 12 | 13 | 13 |
| The epidermis color and luster | 15 | 13 | 13 | 13 | 13 | 11 | 12 | 13 |
| Elasticity | 5 | 4 | 4 | 4 | 4 | 3 | 4 | 4 |
| Interior tissue | 15 | 13 | 13 | 13 | 14 | 11 | 12 | 12 |
| Smell | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 4 |
| Mouthfeel | 10 | 8 | 9 | 9 | 9 | 7 | 8 | 8 |
| Total points | 100 | 82 | 88 | 89 | 90 | 76 | 84 | 85 |
Table 5 is the scoring and the comprehensive grading of steamed bun main quality specific volume, whiteness, interior tissue.
Table 5: the scoring and the comprehensive grading of the main quality specific volume of steamed bun, whiteness, interior tissue.
| Sample number | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Specific volume | 2.80 | 2.81 | 2.81 | 2.46 | 2.68 | 2.78 |
| Whiteness | 15.54 | 15.50 | 15.56 | 12.17 | 13.45 | 13.25 |
| The interior tissue scoring | 14 | 14 | 14 | 11 | 12 | 12 |
| Comprehensive grading | 88 | 89 | 90 | 76 | 84 | 85 |
By experiment as can be seen: the steamed bun of use modifier for steamed bread of the present invention is compared the steamed bun that does not use modifier for steamed bread in the comparative example 1 and make and is being improved significantly aspect whiteness, volume, the interior tissue; Relatively the steamed bun that uses common commercially available modifier for steamed bread to make in the example 2 improves a lot in small product size, epidermis whiteness and interior tissue; In comparative example 3, use the steamed bun of the modifier for steamed bread making of patent application 02148327.2 all having clear improvement aspect epidermis whiteness and the interior tissue.
Therefore, modifier for steamed bread of the present invention can be at aspect major tuneup steamed bread qualities such as steamed bun volume, epidermis whiteness, interior tissues, and the modifier for steamed bread of common relatively commercially available modifier for steamed bread and patent application 02148327.2 disclosure is higher to the degree that steamed bread quality improves, and effect is also the most comprehensive.
Claims (4)
1. a modifier for steamed bread is made up of amylase 0.1-0.3 weight portion, glucose oxidase 0.2-0.4 weight portion, zytase 0.4-0.8 weight portion, Catergen-3 weight portion, CSL or sodium 6-8 weight portion, whole soya-bean powder 5-8 weight portion, cornstarch 80 weight portions and monoglyceride 2.5-5 weight portion.
2. the application of the described modifier for steamed bread of claim 1 in making steamed bun.
3. the using method of the described modifier for steamed bread of claim 1 in making the sugar-free steamed bun is characterized in that the consumption of modifier for steamed bread accounts for 0.3% of flour weight.
4. the using method of the described modifier for steamed bread of claim 1 in making the sugar-free steamed bun, the consumption that it is characterized in that modifier for steamed bread accounts for 0.3% of flour weight, and yeast, 0.5% salt and 46% the water that also will account for flour weight 0.5% join in the flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100008205A CN101491268B (en) | 2008-01-22 | 2008-01-22 | Steamed bread modifier |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100008205A CN101491268B (en) | 2008-01-22 | 2008-01-22 | Steamed bread modifier |
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| Publication Number | Publication Date |
|---|---|
| CN101491268A CN101491268A (en) | 2009-07-29 |
| CN101491268B true CN101491268B (en) | 2011-06-01 |
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| CN2008100008205A Active CN101491268B (en) | 2008-01-22 | 2008-01-22 | Steamed bread modifier |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731294B (en) * | 2009-12-21 | 2012-06-06 | 河南兴泰科技实业有限公司 | Caramel treat flour modifier |
| CN102113530B (en) * | 2009-12-30 | 2013-06-19 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN101828584B (en) * | 2010-06-17 | 2012-06-27 | 郑州天地人面粉实业有限公司 | Modifier for quick-frozen pastry powder, quick-frozen pastry powder and preparation method thereof |
| CN104171884B (en) * | 2014-09-19 | 2017-01-25 | 嘉兴市禾新科技创业投资有限公司 | Aleurone layer steamed bun and making process thereof |
| CN104431752A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Domestic instantly-fermenting steamed bread modifier |
| CN105104987A (en) * | 2015-09-10 | 2015-12-02 | 河南兴泰科技实业有限公司 | Highland barley whole flour steamed bread and making method thereof |
| CN105725062A (en) * | 2016-03-30 | 2016-07-06 | 甘肃乡草坊土特产品有限公司 | Angelica sinensis buckwheat steamed bun and making method thereof |
| CN106579337A (en) * | 2016-12-23 | 2017-04-26 | 青岛品品好食品发展有限公司 | Improver for steamed bread |
| CN106889136A (en) * | 2017-03-21 | 2017-06-27 | 青岛爱迪比特食品技术有限公司 | A kind of flour improver and its application |
| CN107212255A (en) * | 2017-06-12 | 2017-09-29 | 黄冈东坡粮油集团有限公司 | A kind of made quick-frozen dumpling premixed powder and preparation method thereof |
| CN108618043A (en) * | 2018-05-03 | 2018-10-09 | 四川东方主食产业技术研究院 | A kind of production method being made potato steamed bun of fresh potato |
| CN108813332A (en) * | 2018-07-12 | 2018-11-16 | 四川东方主食产业技术研究院 | A kind of high-content potato full-powder steamed bun and production method |
| CN115702679A (en) * | 2021-08-11 | 2023-02-17 | 安琪酵母股份有限公司 | Powdery steamed bun modifier for solving problem of skin bubbling of steamed buns |
| CN114431402A (en) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | Composite modifier for improving quality of wheat dough and steamed bread |
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2008
- 2008-01-22 CN CN2008100008205A patent/CN101491268B/en active Active
Patent Citations (4)
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| 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 |
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN1526287A (en) * | 2003-03-06 | 2004-09-08 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
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Non-Patent Citations (1)
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| CN101491268A (en) | 2009-07-29 |
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