CN101926373B - Whitening and anti-aging modifier for steamed bread - Google Patents
Whitening and anti-aging modifier for steamed bread Download PDFInfo
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- CN101926373B CN101926373B CN2010100118908A CN201010011890A CN101926373B CN 101926373 B CN101926373 B CN 101926373B CN 2010100118908 A CN2010100118908 A CN 2010100118908A CN 201010011890 A CN201010011890 A CN 201010011890A CN 101926373 B CN101926373 B CN 101926373B
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- steamed bread
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Abstract
The invention belongs to the technical field of food additives and particularly discloses a whitening and anti-aging modifier for steamed bread. The modifier is mainly prepared by uniformly mixing alpha-amylase, glucose oxidase, lipase, an emulsifier, lyophilic colloid, an anticaking agent and modified starch serving as raw materials in a certain weight ratio. The modifier has the advantages of improving the internal structure of the steamed bread, softening the core of the steamed bread, enhancing whiteness, contributing to forming gluten matrixes, improving the anti-aging performance of the steamed bread, increasing the total water content of the steamed bread and playing a role in delaying the water loss and aging of the steamed bread.
Description
(1) technical field
The invention belongs to technical field of food additives, particularly a kind of whitening and anti-aging modifier for steamed bread.
(2) background technology
At present; The processing of brightening of flour and Flour product is to adopt the flour brightening agent mostly---the dilution benzoyl peroxide; Because the report benzoyl peroxide has carcinogenic and the flour nutritional labeling is destroyed serious in the recent period; The consumer is very responsive to the use of chemical whitening agent, becomes the new development trend that flour brightens and adopt enzyme preparation to brighten.
The new steamed bun of making has that internal organizational structure is soft, flexible, the characteristics of good mouthfeel, but along with the prolongation of period of storage, will change software strategy into software-hardware strategy, and tissue becomes loose, coarse, and elasticity and local flavor also disappear thereupon, the wearing out of Here it is steamed bun.Because the sale radius of steamed bun is little at present, produced the same day same day and sold, generally do not do fresh-keeping processing; Majority is stored under nature, and in packing subsequently, transfer, the transportation, bacterium that is scattered in packaging material, personnel and the air and spore thereof etc. all can cause secondary pollution to steamed bun; Simultaneously the water content of steamed bun epidermis is higher has created good living environment for bacterium; Along with the prolongation of holding time, colony counts begins to increase, and has the pathogenic bacteria appearance; Shortened the shelf life and the security of steamed bun greatly, the fresh-keeping shelf-life of steamed bun is generally at 1～3 day.The wheaten food Preservation Treatment mainly is quick-frozen and interpolation chemical preservative at present; The quick-freezing fresh-keeping processing cost is high; It is fresh-keeping generally to be adapted to high-grade interview, mainly is Sodium Benzoate etc. and add chemical preservative, and human body is had harm; Do not advocate use, do not have suitable preservation method easily to steamed bun at present.
(3) summary of the invention
The present invention is in order to remedy the deficiency of prior art, and a kind of whitening and anti-aging modifier for steamed bread of convenient and practical, safety and Health is provided.
The present invention realizes through following technical scheme:
A kind of whitening and anti-aging modifier for steamed bread, its special character is: the raw material that comprises following weight fraction: AMS 0.2～2.0%, glucose oxidase 0.3～1.0%, lipase 0.3～1.5%, emulsifying agent 10～40%, hydrophilic colloid 10～30%, anticaking agent 1～3%, protein protectant 0.5～3%, all the other are converted starch.
The present invention selects AMS, glucose oxidase, lipase, emulsifying agent, hydrophilic colloid, anticaking agent, the compound additive that becomes the steamed bun whitening and anti-aging of distortion starch for use.
AMS according to the invention is a fungal alpha-amylase.Through these diastatic degraded or modification; Changed the degree of polymerization of amylose and amylopectin linearity side chain; Having produced in a large number to increase the steamed bun pliability, and can effectively disturb the dextrin and the small molecular sugar class of starch crystals, has improved the ageing resistace of steamed bun.
Glucose oxidase can the catalysis conversion of glucose be the glucose lactone under the condition that oxygen is participated in, and produces hydrogen peroxide simultaneously, under the catalase effect, decomposes to generate water and oxygen atom; Oxygen atom can become cystine linkage with the sulfhydryl oxidase in the mucedin, thereby strengthens the network structure of dough, improves rheological property; Improve the water absorption rate of flour, thereby improve the stability and the extensibility of dough, promote the gelatinization of starch; Increase steamed bun volume, improve internal structure, the softening flesh heart.
Lipase according to the invention is lipoxidase.Comprising 1～2% lipid material in the flour, is main with non-polar lipid wherein, and these nonpolar lipid materials itself do not have remarkable effect to steamed bun; But but catalytic molecular oxygen forms hydroperoxides to the grease generation oxidation with 1,4 pair of key of pentadiene in the flour; Hydroperoxides oxidized protein molecule forms disulfide bond by sulfydryl; The induced protein molecule aggregation plays and increases the muscle effect, can also activate by the CKIs enzyme simultaneously; Prevent the mucedin hydrolysis, lipoxidase can also have whitening effect through the two keys knot that coupling reaction is destroyed carrotene.
Hydrolysis through lipase generates the polar lipid with emulsifying agent performance, thereby promotes the formation of gluten network, and reaches the purpose that steamed bun brightens through the complexing with starch.
Emulsifying agent according to the invention is two or more in sorbitan monostearate, glycerin monostearate, CSL, the stearoyl lactate.Emulsifying agent has significant action effect at starch food products aspect anti-aging.Emulsifying agent can form stabilized complex with starch molecule generation complexing, has prevented to wear out because of the crystallization again between the starch molecule.The amylose of gelatinization is that the generation chain curls under the effect of intramolecular hydrogen bond; Form the alpha-helical structure; The inside of this alpha-helical structure forms a hydrophobic pocket, has hydrophobic effect, and the hydrophobic grouping of emulsifying agent gets in the alpha-helical structure and here combines with hydrophobic mode with starch; Form a kind of stable strong compound; Amylose just is fixed in amylum body, and the amylose of stripping reduces in Free water around the starch, has prevented to grow prosperity aging because of the crystallization again between the starch molecule.The straight chain shape helical structure of amylopectin is few, and the ability that forms compound with emulsifying agent is less, but emulsifying agent adds to by hydrogen bond to produce on the outside branch of amylopectin and interact, and prevents that the crystallization again of starch is aging.
Hydrophilic colloid according to the invention is xanthans or konjaku flour.Hydrophilic colloid has good film forming, can prevent steamed bun the scattering and disappearing of moisture in processing or storage, and most colloids itself are polysaccharide simultaneously; Its hydroxyl can form a large amount of hydrogen bonds with hydroxyl and the moisture on every side on the starch chain; Play the effect that stops starch retrogradation, moreover the colloid great majority all have very high suction, moisture holding capacity; Thereby improved the water inventory that contains of steamed bun greatly, to the aging retarding action that plays of steamed bun dehydration.
Protein protectant according to the invention is sodium glutamate or glucose.Protein protectant can make protein be protected, and strengthens the stability of enzyme and the elasticity of flour finished product.
In addition, anticaking agent according to the invention is magnesium carbonate or silica; Said distortion starch is modified corn starch, cassava modified starch or modified potato starch.
The present invention has improved the internal structure of steamed bun, and the softening flesh heart increases whiteness, promotes the formation of gluten network, has improved the ageing resistace of steamed bun, and can improve the water inventory that contains of steamed bun, to the aging retarding action that plays of steamed bun dehydration.
(4) specific embodiment
Embodiment 1:
Prepare 100 kilograms of whitening and anti-aging modifier for steamed bread of the present invention, it is filled a prescription as follows:
0.5 kilogram of fungal alpha-amylase
0.7 kilogram of glucose oxidase
0.3 kilogram of lipoxidase
12 kilograms of CSLs
15 kilograms of glycerin monostearates
13 kilograms of konjaku flours
2.5 kilograms of silica
0.5 kilogram of sodium glutamate
55.5 kilograms of modified corn starch
Above-mentioned raw materials is mixed; In V-type mixer, mix; Process whitening and anti-aging modifier for steamed bread, the addition according to 0.3% adds it to and carries out steamed bun making and control group comparison in the high-grade flour; The steamed bun that has added this flour improver is at aspects such as epidermis whiteness, internal organizational structure, mouthfeels, and particularly anti-aging aspect has a significant effect.
Embodiment 2:
Prepare 100 kilograms of whitening and anti-aging modifier for steamed bread of the present invention, it is filled a prescription as follows:
2 kilograms of fungal alpha-amylases
0.4 kilogram of glucose oxidase
0.7 kilogram of lipoxidase
15 kilograms of sorbitan monostearates
8 kilograms of stearoyl lactates
16 kilograms of xanthans
Silica 1 .5 kilogram
2 kilograms of glucose
54.4 kilograms of modified corn starch
Identical with embodiment 1 method, above-mentioned raw materials is mixed in proportion, in V-type mixer, mix; Addition according to 0.1% adds it to and carries out the steamed bun making in the Strong flour; With control group relatively, the steamed bun that has added this flour improver closes at epidermis and all makes moderate progress aspect the internal organizational structure, and soft texture; Mouthfeel is fragrant and sweet, is fit to popular taste.
Embodiment 3:
Configuration 100Kg whitening and anti-aging modifier for steamed bread, it is filled a prescription as follows:
1.0 kilograms of fungal alpha-amylases
1.0 kilograms of glucose oxidases
1.2 kilograms of lipoxidases
12 kilograms in stearoyl emulsification sodium
13 kilograms of sorbitan monostearates
15 kilograms of xanthans
2 kilograms in magnesium carbonate
3 kilograms of glucose
51.8 kilograms of modified corn starch
The same with embodiment 1 method; Just above-mentioned raw materials mixes, and in V-type mixer, mixes, and the addition according to 0.2% adds it to and carries out the steamed bun making in the long patent flour; Compare with control group; Added the epidermis whiteness height of the steamed bun of this flour improver, the soft chewiness of steamed bun mouthfeel, suitable long term storage.
Embodiment 4:
Following table is finished product steamed bun scoring detailed rules and regulations (total points 100)
To use the modifier for steamed bread of embodiment 1～3 preparation steamed bun of processing and the steamed bun that uses commonsense method to make to compare according to above-mentioned standards of grading, it marks record as follows:
| Project | Total points | Branch up to standard | Embodiment 1 | Comparative example 1 | Embodiment 2 | Comparative example 2 | Embodiment 3 | Comparative example 3 |
| Specific volume | 20 | 16 | 17 | 16 | 17 | 17 | 17 | 15 |
| Ratio of height to diameter | 15 | 11 | 11 | 11 | 11 | 11 | 11 | 11 |
| The epidermis color and luster | 20 | 16 | 16 | 16 | 16 | 15 | 16 | 14 |
| Elasticity | 10 | 7 | 8 | 7 | 7 | 7 | 7 | 6 |
| Internal structure | 20 | 16 | 17 | 15 | 17 | 15 | 16 | 14 |
| Mouthfeel | 15 | 11 | 13 | 12 | 13 | 11 | 13 | 10 |
| Total points | ?100 | 77 | 82 | 77 | 81 | 76 | 80 | 70 |
In addition the whiteness of steamed bun is carried out comprehensive grading:
| Project | Embodiment 1 | Comparative example 1 | Embodiment 2 | Comparative example 2 | Embodiment 3 | Comparative example 3 |
| Whiteness | 88 | 79 | 89 | 82 | 90 | 84 |
Can find out that through experiment the steamed bun that uses modifier for steamed bread of the present invention to make all has clear improvement at whiteness, epidermis, internal organizational structure, aspect such as anti-aging.
Claims (8)
1. whitening and anti-aging modifier for steamed bread; It is characterized in that: the raw material that comprises following percetage by weight: AMS 0.2～2.0%, glucose oxidase 0.3～1.0%, lipase 0.3～1.5%, emulsifying agent 10～40%, hydrophilic colloid 10～30%, anticaking agent 1～3%, protein protectant 0.5～3%, all the other are converted starch.
2. whitening and anti-aging modifier for steamed bread according to claim 1 is characterized in that: said AMS is a fungal alpha-amylase.
3. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said lipase is lipoxidase.
4. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said emulsifying agent is two or more in sorbitan monostearate, glycerin monostearate, CSL, the stearoyl lactate.
5. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said hydrophilic colloid is xanthans or konjaku flour.
6. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said anticaking agent is magnesium carbonate or silica.
7. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said protein protectant is sodium glutamate or glucose.
8. whitening and anti-aging modifier for steamed bread according to claim 1 and 2 is characterized in that: said converted starch is modified corn starch, cassava modified starch or modified potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010100118908A CN101926373B (en) | 2010-01-20 | 2010-01-20 | Whitening and anti-aging modifier for steamed bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010100118908A CN101926373B (en) | 2010-01-20 | 2010-01-20 | Whitening and anti-aging modifier for steamed bread |
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| Publication Number | Publication Date |
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| CN101926373A CN101926373A (en) | 2010-12-29 |
| CN101926373B true CN101926373B (en) | 2012-07-25 |
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| CN2010100118908A Expired - Fee Related CN101926373B (en) | 2010-01-20 | 2010-01-20 | Whitening and anti-aging modifier for steamed bread |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823805A (en) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | Processing method for anti-aging steamed bread |
| CN102771701B (en) * | 2012-07-19 | 2013-09-04 | 东莞市圣心食品有限公司 | Strengthening maize powder and preparation method thereof |
| CN103141537B (en) * | 2013-03-07 | 2014-04-02 | 河南科技学院 | Whitening, chewiness-enhancing and anti-aging bread composite improver |
| CN103404552B (en) * | 2013-08-10 | 2014-09-03 | 青岛品品好制粉有限公司 | Flour special for roast duck pancakes and manufacturing method thereof |
| CN103621899A (en) * | 2013-12-20 | 2014-03-12 | 北京工商大学 | Cracking preventing method of ornamental fermented flour product |
| CN104186596A (en) * | 2014-07-16 | 2014-12-10 | 河南科技学院 | Floppy anti-aging composite modifying agent for steamed bun |
| CN104431752A (en) * | 2014-12-30 | 2015-03-25 | 山东圣琪生物有限公司 | Domestic instantly-fermenting steamed bread modifier |
| CN105165954A (en) * | 2015-11-11 | 2015-12-23 | 济南舜祥医药科技有限公司 | Pastry modifier |
| CN109549089B (en) * | 2018-12-25 | 2022-04-15 | 北京市粮食科学研究院有限公司 | Potato raw pulp steamed bun and making method thereof |
| CN110200036A (en) * | 2019-06-11 | 2019-09-06 | 青岛品品好食品发展有限公司 | A kind of bread improver and preparation method thereof |
| CN115669699A (en) * | 2022-11-09 | 2023-02-03 | 河北同福健康产业有限公司 | Sour dough fermenting agent dry powder and preparation method thereof |
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| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN101558847A (en) * | 2009-05-26 | 2009-10-21 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
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| CN101366403A (en) * | 2007-08-17 | 2009-02-18 | 安琪酵母股份有限公司 | Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN101558847A (en) * | 2009-05-26 | 2009-10-21 | 华中农业大学 | Special ferment cake powder, method for preparing same and application thereof |
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| CN101926373A (en) | 2010-12-29 |
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Address after: 251800, No. 1, No. 10, happiness Road, Yangxin County, Shandong, Binzhou Applicant after: Liu Quanwei Address before: 101, east room, 157, east side, office building, intellectual property office, ten East Road, Lixia District, Shandong, Ji'nan, Applicant before: Liu Quanwei |
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