CN101926426B - Method for preparing pure natural steamed bun volume increasing agent - Google Patents
Method for preparing pure natural steamed bun volume increasing agent Download PDFInfo
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- CN101926426B CN101926426B CN2010102718140A CN201010271814A CN101926426B CN 101926426 B CN101926426 B CN 101926426B CN 2010102718140 A CN2010102718140 A CN 2010102718140A CN 201010271814 A CN201010271814 A CN 201010271814A CN 101926426 B CN101926426 B CN 101926426B
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- steamed bun
- increasing agent
- volume increasing
- pure natural
- polyphenol
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Abstract
The invention relates to a method for preparing pure-natural steamed bun volume increasing agent, which is characterized by comprising the following steps of: adding citric acid, ascorbic acid and tea polyphenol into 20 to 30 percent (w/v) of polyphenol solution of kiwifruit and mixing uniformly, adding 2 to 5 percent (w/v) of Beta-cyclodextrin into the mixture, then performing concentration, freezing and drying processes to form granular or powdered solids, and thus obtaining the pure-natural steamed bun volume increasing agent. The pure-natural steamed bun volume increasing agent prepared by using the method can endow the steamed buns with special flavor and increase the volume of the bun by 10 to 15 percent; air holes inside the steam buns are moderate and uniform, the steamed buns chew moderate, are easy to swallow and do not stick to teeth nor rebound quickly after being pressed.
Description
Technical field
The present invention relates to a kind of preparation method of steamed bun volume increasing agent, particularly relate to a kind of preparation method of pure natural steamed bun volume increasing agent.
Background technology
Steamed bun is one of staple food of the northern China people, in flour-made food, occupies bigger share.Be accompanied by Asia area diet and pursue going down of Western-style diet agitation, the steamed bun product has become the fast food product that people welcome, continuous rise and hveing great potential on the world market.The steamed bun powder occupies bigger share in all-purpose flour market, in general flour enterprise, occupy the ratio more than 60%, and is bigger to the running influence of flour enterprise, directly influences the lifting of enterprise production.
The evaluation of steamed bread quality is divided into 1, product design, should have suitable symmetry, and appearance requirement avoids occurring phenomenons such as epidermis shrinkage, foaming, dark spot and crust yellowing; 2, product color.High more with brightness, the low person of yellow chromaticity is good; 3, small product size.Selected wheat flour and steamed bun manufacture craft when the principal element that influences steamed bread quality has the steamed bun of making.The general wheat flour of protein content about 10%～13%, the suitable for making steamed bun.When the amylose content height was moderate or on the low side, the steamed bun of making has toughness, big, the good springiness of volume preferably, and was sticking; Then volume was big when amylopectin content was high, and structure is good, and the surface is bright, and aging speed is slow, and mouthfeel is good, and steaming property is good again.
Modifying agent to steamed bread quality generally has brightening agent, gluten-strengthening agent, emulsifying agent and enzyme preparation at present.The main component of brightening agent is a benzoyl peroxide, can improve the whiteness of steamed bun, and excessive interpolation can cause producing peculiar smell, is a bit darkish in color.An amount of gluten-strengthening agent that adds can increase flour strength, improves dough elasticity and holds gas property, increases steamed bun volume.Emulsifying agent can improve the operating characteristics of dough when making steamed bun, improves the soft inner degree and the structure of steamed bun, reduces age of starch speed, prolongs storage period, and increases the volume of steamed bun, improves the multiple steaming property of steamed bun.The bigger enzyme preparation of steamed bread quality influence there are AMS, lipase, glucose oxidase and compound pentosanase.Compound pentosanase can improve the elasticity of gluten network, improves the stability of dough operation, increases the volume of steamed bun.
Plant is one of main source of human foods, and the polyphenol that extensively is present in the plant is one type of important component of human foods.The content of plant polyphenol in grain, vegetables is less, but content is higher in fruit and cereal cortex.The reaction of this type biomolecule has the height stereoselectivity, and except the basic composition difference, the difference of the degree of polymerization, molecular configuration, three-dimensional conformation also causes the ever-changing of plant polyphenol structure.Polyphenol also can be compound through the binding mechanism generation of molecular recognition with multiple native compounds such as protein, alkaloid, anthocyanin and polysaccharide, phosphatide, nucleic acid, forms combination product through hydrogen bond-hydrophobic bond.
Tea Polyphenols class key component is catechin (flavanol compound), flavones and flavonols, anthocyan, phenolic acid and depside.Tea Polyphenols can be removed active oxygen radical, suppresses lipid peroxidation, and is anti-ageing.The Kiwi berry polyphenol has the effect of certain prophylaxis of hypertension, angina pectoris, high fat of blood and cancer.Polyphenol compound is applied in the Flour product, can improves the health-care efficacy of Flour product.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of pure natural steamed bun volume increasing agent; In this way the pure natural steamed bun volume increasing agent of preparation can give steamed bun special local flavor, and steamed bun volume increases by 10%～15%; Internal porosity is moderate, even; Chew moderate easy hypopharynx, do not stick to one's teeth, press the back resilience fast.
For realizing above-mentioned purpose; The present invention adopts following technical scheme: a kind of preparation method of pure natural steamed bun volume increasing agent; It is characterized in that; Add citric acid 0.1～0.5% (w/v), ascorbic acid 0.2～0.7% (w/v), 10～15% (w/v) green tea polyphenolses and 3～8% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 20～30% (w/v); After mixing, add the beta-schardinger dextrin-of 2～5% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
Add citric acid 0.1～0.5% (w/v) in the Kiwi berry polyphenol solution of 20～30% (w/v).
Add ascorbic acid 0.2～0.7% (w/v) in the Kiwi berry polyphenol solution of 20～30% (w/v).
Add 10～15% (w/v) green tea polyphenols in the Kiwi berry polyphenol solution of 20～30% (w/v).
Add 3～8% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 20～30% (w/v).
After mixing, add the beta-schardinger dextrin-of 2～5% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
The specific embodiment
Embodiment 1: a kind of preparation method of pure natural steamed bun volume increasing agent; It is characterized in that; Add citric acid 0.3% (w/v), ascorbic acid 0.2% (w/v), 10% (w/v) green tea polyphenols and 8% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 20% (w/v); After mixing, add the beta-schardinger dextrin-of 2% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
Embodiment 2: a kind of preparation method of pure natural steamed bun volume increasing agent; It is characterized in that; Add citric acid 0.1% (w/v), ascorbic acid 0.7% (w/v), 15% (w/v) green tea polyphenols and 3% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 30% (w/v); After mixing, add the beta-schardinger dextrin-of 5% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
Embodiment 3: a kind of preparation method of pure natural steamed bun volume increasing agent; It is characterized in that; Add citric acid 0.5% (w/v), ascorbic acid 0.3% (w/v), 12% (w/v) green tea polyphenols and 5% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 25% (w/v); After mixing, add the beta-schardinger dextrin-of 3% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
Claims (1)
1. the preparation method of a pure natural steamed bun volume increasing agent; It is characterized in that; Add citric acid 0.1～0.5% (w/v), ascorbic acid 0.2～0.7% (w/v), 10～15% (w/v) green tea polyphenolses and 3～8% (w/v) black tea polyphenol in the Kiwi berry polyphenol solution of 20～30% (w/v); After mixing, add the beta-schardinger dextrin-of 2～5% (w/v), form fine granularity or pulverulent solids through concentrating again, be pure natural steamed bun volume increasing agent with the freeze drying working procedure processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102718140A CN101926426B (en) | 2010-09-03 | 2010-09-03 | Method for preparing pure natural steamed bun volume increasing agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102718140A CN101926426B (en) | 2010-09-03 | 2010-09-03 | Method for preparing pure natural steamed bun volume increasing agent |
Publications (2)
| Publication Number | Publication Date |
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| CN101926426A CN101926426A (en) | 2010-12-29 |
| CN101926426B true CN101926426B (en) | 2012-09-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102718140A Expired - Fee Related CN101926426B (en) | 2010-09-03 | 2010-09-03 | Method for preparing pure natural steamed bun volume increasing agent |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795727A (en) * | 2004-12-27 | 2006-07-05 | 深圳市海川实业股份有限公司 | Steamed bread of containing deep ocean water and preparation method |
| CN101756268A (en) * | 2010-01-19 | 2010-06-30 | 河南工业大学 | Preparation method of chufa chicken balls |
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2010
- 2010-09-03 CN CN2010102718140A patent/CN101926426B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1795727A (en) * | 2004-12-27 | 2006-07-05 | 深圳市海川实业股份有限公司 | Steamed bread of containing deep ocean water and preparation method |
| CN101756268A (en) * | 2010-01-19 | 2010-06-30 | 河南工业大学 | Preparation method of chufa chicken balls |
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| Publication number | Publication date |
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| CN101926426A (en) | 2010-12-29 |
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Granted publication date: 20120926 Termination date: 20130903 |