CN102599207A - Method for controlling retrogradation of flour products - Google Patents
Method for controlling retrogradation of flour products Download PDFInfo
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- CN102599207A CN102599207A CN2012100903235A CN201210090323A CN102599207A CN 102599207 A CN102599207 A CN 102599207A CN 2012100903235 A CN2012100903235 A CN 2012100903235A CN 201210090323 A CN201210090323 A CN 201210090323A CN 102599207 A CN102599207 A CN 102599207A
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- flour
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Abstract
The invention discloses a method for adding sugar alcohols (sorbitol, mannitol, erythritol, xylitol, lactitol, maltitol, isomaltitol, oligo-isomaltitol, hydrogenated starch hydrolysate, other sugar alcohols made of sugar molecules by reduction, and the like) to control retrogradation of flour products, which belongs to the technical field of agricultural product processing and food preservation. The sugar alcohols are used as anti-retrogradation agents, added into flour by counting four 1%-50% of dry weight of the flour and mixed well, and anti-retrogradation flour or flour products can be produced as required by different methods. By the method, retrogradation of the flour products in processing and storage can be well controlled, the retrogradation resisting time of the flour products is prolonged to more than 3 days to 6 months, quality characteristics of the flour products in processing and storage are improved, and sensory quality and eating quality of the flour products are maintained.
Description
Affiliated technical field
The present invention relates to a kind of interpolation sugar alcohol and suppress the bring back to life method of (wearing out) of Flour product, belong to processing of farm products and food preservative technology field.
Background technology
Common in daily life bread, steamed bun, noodles, leavened pancake etc. all are Flour product.After these Flour product were made maturations, the quality that As time goes on a series of inherences can take place changed, and changes software strategy into software-hardware strategy like tissue, becomes loose, coarse, and elasticity and local flavor fade away etc.These change just because of due to the aging phenomenon of starch.The aging of starch is the major reason of influence surface goods shelf life.
The approach of bringing back to life that is commonly used to suppress Flour product at present has: chemical method and the method for in Flour product, adding food additives; Adopt chemical method to relate to food security and nutrition problem; Perfecting of Along with people's growth in the living standard and nutrient knowledge, the method can not be satisfied the demand again; The additive that is commonly used to add in the Flour product has several kinds of amylolytic enzyme, hydrophilic colloid, emulsifying agents etc., or not obvious to the inhibitory action of bringing back to life of starch, or the quality of influence surface goods, does not reach desirable effect.United States Patent (USP) (4857346) adds AHG or dewatered grape sugar derivatives in containing starch food, can be with product aging time dilation to 8～31 day.The antiaging method that China's patent (200610017950.0) compound steamed-bread preserving modifier adopts is in steamed bun manufacturing process, to add amylolytic enzyme 1～7%; Hemicellulase 3～7%; Lipase 3～7%; Emulsifying agent 40～70%, hydrophilic colloid 15～40%, anticaking agent 2～6%.Can improve the internal structure of steamed bun, improve the ageing resistace of steamed bun.But the anti-dosage of bringing back to life that adds is many, and cost is big, and the anti-effect of bringing back to life is limited.The preparation method of the ageing resistance compounding agent of a kind of wetted surface of China's patent (200810234987.8); In wetted surface manufacturing process with edible glue 13%～19%; Amylolytic enzyme 4%～11%, emulsifying agent 12%～18%, beta-schardinger dextrin-54%～62%; Or the ageing resistance compounding agent processed of Gluten 55%～70%; Be dissolved in the salt solution of mass concentration 0.01% by weight 1: 10 (W/W) then, 20 ℃～50 ℃ following heated and stirred, the emulsification homogeneous obtains ageing resistance compounding agent saline solution product after 25 minutes.Can improve the internal structure of wetted surface, suppress the recrystallization of starch, promote the formation of gluten network.But the kind of adding is many, and consumption is big, and step is many, and cost is high.The ageing-resistant preparation method of a kind of traditional zymotic Flour product of China's patent (201010543757.7) is packaged to be with Kiwi berry polyphenol mixing final vacuum by 0.1～0.4% (w/w) AMS, 0.3～0.6% (w/w) diacetyltartaric acid monoglyceride, tea polysaccharide, Tea Polyphenols.When being applied to process traditional zymotic wheaten food such as steamed bun, steamed stuffed bun, steamed twisted roll, large flat bread, hard wheat cake, sesame seed cake, crusty pancake, can improve the ageing resistace of product.But the age resister kind of adding is many, and cost is high, complicated operation.The ageing-resistant preparation method of a kind of bread of China's patent (201010543771.7) is packaged to be with Kiwi berry polyphenol mixing final vacuum by 0.3～0.8% (w/w) lysophosphatide, 0.3～0.6% (w/w) chitooligosaccharide-, 5～8 ‰ (w/w) tea polysaccharide.When prepared age resister is applied to process bread, can improve the internal structure of product, improve the ageing resistace of product.But to add the age resister cost high, complicated operation, and effect is not fine.The ageing-resistant preparation method of a kind of cake of China's patent (201010543784.4), 0.2～0.4% (w/w) AMS, 0.3～0.5% (w/w) molecule distillating monoglyceride; Guar gum 2～5% (w/w); The green tea Tea Polyphenols is packaged to be age resister with Kiwi berry polyphenol mixing final vacuum, can improve the quality and the period of storage of cake, but the age resister that adds is of a great variety; Cost is high, makes not easy.
We discover; In the manufacturing process of Flour product such as bread, steamed bun, noodles, leavened pancake, add sugar alcohol; Can effectively suppress to bring back to life, the fresh keeping time of elongated surfaces goods, and add convenient, safe nutrition; The taste demand that meets modern high-quality life is the new method that a kind of inhibition Flour product with development prospect is brought back to life.
Sugar alcohol is a kind of polyalcohol, contains plural hydroxyl.Hydroxy-containing compounds can form hydrogen bond with starch molecule, suppresses to form hydrogen bond between the starch molecule, brings back to life thereby suppress Flour product.Exploitation at present D-sorbite, mannitol, antierythrite, xylitol, lactitol, maltitol, hydroxyl isomaltulose, the pure and mild hydrogenated starch hydrolysate of oligoisomaltose etc. are arranged; These sugar alcohols have advantages of higher stability to acid, heat; Be not easy to take place Maillard reaction; Become the low calorie foods sweetener, be widely used in the low calorie foods prescription.Abroad sugar alcohol as the sugar substitute, be widely used in the food industry.Confectionery with sugar alcohol is produced is claimed sugarfree foods, and sugar alcohol does not make oral cavity pH reduce again because of not utilized by microorganism in the oral cavity, can rise on the contrary, so do not corrode tooth, be anticariogenic good material.Sugar alcohol rises to the blood sugar for human body value does not have influence, and can certain heat be provided for the diabetes patient, so can be used as the nutritive sweetener that the diabetes patient provides heat.Take the photograph the people owing to dietary structure is unreasonable like fat and measure reasons such as too much; The illness rate of various common diseases such as hypertension, diabetes, obesity increases; Having an appointment surpasses 10% crowd and can not maybe should not take in sugar, and this has just brought opportunity for the source development of sugar alcohol aspect food additives wide, that function is obvious, safe and reliable.
The objective of the invention is to overcome the above deficiency of mentioning of anti-starch retrogradation method commonly used at present; A kind of method of bringing back to life that sugar alcohol suppresses Flour product of adding is provided, suppressed Flour product bringing back to life in the processing and store process significantly through adding sugar alcohol, and other additive amount has significantly reduced relatively; Action condition is gentle; No unsafe factor has improved the sense organ and the physicochemical property of Flour product, the Flour product after sugar alcohol is handled its preserve 3 days～6 months at normal temperatures after organoleptic qualities such as hardness, elasticity, chewiness still can well be kept; Prolong the shelf life of Flour product, reduced cost.
The technical scheme that the present invention adopts: a kind of sugar alcohol that adds suppresses the method that Flour product is brought back to life, and mixes after adding sugar alcohol according to 1%～50% of flour dry weight, adopts diverse ways to produce various Flour product then as required.
The present invention has the following advantages: 1. simple to operate, be fit to large-scale production; 2. raw material sources are wide, safety, nutrition; 3. be applicable to general crowd, particularly special population.
Beneficial effect of the present invention: the present invention has suppressed bringing back to life of Flour product significantly through in flour, adding sugar alcohol, has improved the quality of Flour product, prevents the Flour product hardening of tissue, falls slag etc.Organoleptic qualities such as hardness, elasticity, chewiness still can well be maintained after Flour product after sugar alcohol is handled was preserved 3 days～6 months at normal temperatures, had prolonged the shelf life of Flour product.
The specific embodiment
Below in conjunction with instance sugar alcohol is suppressed the bring back to life invention of method of Flour product and do and further describe, but the present invention is not limited only to these examples.
Embodiment 1
The present invention is used for the bread processing and fabricating, and its processing and treating method is following:
(1) stirring of dough: add water after adding in the flour in 30% ratio to xylitol and fully stirred 15～20 minutes;
(2) basis proofs: temperature is 27 ℃, and relative humidity is 75%, and the time is more than 30 minutes;
(3) proof in the middle of: temperature is 27～29 ℃, and relative humidity is 80%～85%, and the time is 12～18 minutes;
(4) proof at last: temperature is 38～40 ℃, and relative humidity is to be 80～90%, and the time is 55～65 minutes;
(5) baking: temperature is 180～220 ℃, and the time is 15～50 minutes.
The bread that this method makes is compared with the bread that adds 30% sucrose, and is obviously more soft in the shelf-life (3～5 days), do not fall slag, local flavor and fresh similar.
Embodiment 2
The present invention is used for the production of leavened pancake, and its processed process is following:
(1) raw material: flour 200 grams, the ratio in 10% add D-sorbite 20 grams, salt 1 gram, yeast 2 grams, water 120 grams;
(2) all material is stirred agglomerating, it is big to twice to ferment;
(3) after the taking-up, be divided into 5 parts;
(4) press circle for every part, iron ripe getting final product with pan.
The leavened pancake that this method makes is compared with the leavened pancake that does not add sugar alcohol, and is obviously more soft in the shelf-life (5～7 days), local flavor and fresh similar.
Embodiment 3
This method is used for the processing and fabricating of steamed bun, and its processing and treating method is following
(1) take by weighing a certain amount of wheat flour, add 5% oligoisomaltose alcohol in proportion, be cooled to 40 ℃ after adding water water-bath gelatinization, kneading is even, in the insulating box of 40 ℃ of temperature, is incubated 20min then;
(2) with 32～35 ℃ warm water activation yeast to foam occurring, join another and give birth in flour and fully rub up;
(3) two parts of doughs in 1,2 steps are fully rubbed up, send into constant temperature mutually in beginning once proof, temperature is controlled at 35 ℃, the time is that to become gluten to present honeycomb to swollen of dough about 30min poroid;
(4) treat after the water boiling in the pot living steamed bun to be swung in wherein, timing steams 20min, promptly get the anti-steamed bun of bringing back to life after the sugar alcohol processing.
The steamed bun that this method makes is compared with the steamed bun that does not add sugar alcohol, and is obviously more soft in the shelf-life (5～7 days), do not fall slag, do not bring back to life.
Embodiment 4
The present invention is used for the processing of the anti-fresh-keeping noodles of bringing back to life and produces, and its processing and treating method is following:
(1) maltitol of interpolation 2% in flour, other composition such as converted starch, Gluten, CMC, sucrose fatty ester, sodium carbonate, potash, salt solution etc. are with reference to common making addition;
(2) adopt vacuum and face, through the maturation of about 15min, through being compounded to form thick wearing of 20mm, compound back band gets into the closed ripening machine again, keeps under the constant temperature and humidity condition carrying out maturation more than the 30min;
(3) adopt the corrugation rolls continuous calendering, form that viscoplasticity is good, the wearing of compact structure;
Boiled face 2 minutes more than (4) 95 ℃, be lower than 25 ℃ and washed acidleach 60s in the acid solution of PH4.3 4 minutes down;
(5) pack, seal, 95 ℃～98 ℃ wet sterilizations 60 minutes;
(6) cool off, deposit, can make anti-fresh-keeping noodles of bringing back to life.
The anti-fresh-keeping noodles of bringing back to life that this method is produced were not brought back to life in 6～12 months shelf-lifves basically, had elasticity and toughness preferably, and the obvious hardening of control sample takes place aging.
Adopt to add after method that sugar alcohol suppresses starch retrogradation handles, qualities such as Flour product such as bread, leavened pancake, steamed bun be improved significantly, the institutional framework uniform and smooth; Do not fall bits; Do not stick to one's teeth, chewiness obviously improves, and the local flavor retention time prolongs relatively; Improve the edible quality of Flour product, prolonged the shelf life of Flour product.
Claims (6)
1. one kind is added the method that sugar alcohol inhibition Flour product is brought back to life, and it is characterized in that: adopt sugar alcohol as anti-regenerating agent, be mixed and made into the anti-flour of bringing back to life with flour, also can be made into the Flour product end product.
2. according to the method for claim 1; It is characterized in that: used sugar alcohol comprises D-sorbite, mannitol, antierythrite, xylitol, lactitol, maltitol, hydroxyl isomaltulose, the pure and mild hydrogenated starch hydrolysate of oligoisomaltose etc., and the sugar alcohol that makes of other glycan molecules reduction (comprise both and both above mixture).
According to claim 1,2, method, it is characterized in that: the sugar alcohol addition accounts for 1%～50% of flour dry weight, used sugar alcohol can be that crystalline state also can be liquid.
4. according to claim 1,2,3 method, it is characterized in that: the sugar alcohol of crystalline state joins in the flour and mixes; Liquid sugar alcohol can be sprayed onto on the flour, also can add in the entry to join in the flour after the dissolving evenly again.
5. according to claim 1,2,3,4 method, it is characterized in that: the sugar alcohol addition: the optimum addition of high sugariness food is 20%～40%; In the optimum addition of low sugariness food be 5%～15%.
6. according to claim 1,2,3,4,5 method; It is characterized in that: the sugar alcohol of interpolation can be processed the anti-flour of bringing back to life with flour; Also can adopt diverse ways to produce various Flour product as required, can make the anti-time lengthening to 3 day of bringing back to life of Flour product～more than 6 months.
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| CN2012100903235A CN102599207A (en) | 2012-03-24 | 2012-03-24 | Method for controlling retrogradation of flour products |
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| CN2012100903235A CN102599207A (en) | 2012-03-24 | 2012-03-24 | Method for controlling retrogradation of flour products |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651655A (en) * | 2012-09-14 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour product brightening agent containing glycan alcohol and application of flour product brightening agent containing glycan alcohol |
| CN104757041A (en) * | 2015-04-03 | 2015-07-08 | 宁夏中航郑飞塞外香清真食品有限公司 | Dough sheet fermentation process and continuous fermentation device |
| CN104783069A (en) * | 2015-04-30 | 2015-07-22 | 宁夏中航郑飞塞外香清真食品有限公司 | Common buckwheat fine dried noodle and processing process thereof |
| CN104920974A (en) * | 2015-06-10 | 2015-09-23 | 山东省农业科学院农产品研究所 | Cold fresh noodle special for diabetic nephropathy and preparation and storage method thereof |
| CN105010997A (en) * | 2015-07-30 | 2015-11-04 | 山东省农业科学院农产品研究所 | Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle |
| CN112021513A (en) * | 2020-08-28 | 2020-12-04 | 陕西科技大学 | Anti-retrogradation emergency fried rice and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651655A (en) * | 2012-09-14 | 2014-03-26 | 丰益(上海)生物技术研发中心有限公司 | Flour product brightening agent containing glycan alcohol and application of flour product brightening agent containing glycan alcohol |
| US10398149B2 (en) | 2012-09-14 | 2019-09-03 | Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd | Flour product whitener containing polysaccharide alcohol and use thereof |
| CN104757041A (en) * | 2015-04-03 | 2015-07-08 | 宁夏中航郑飞塞外香清真食品有限公司 | Dough sheet fermentation process and continuous fermentation device |
| CN104783069A (en) * | 2015-04-30 | 2015-07-22 | 宁夏中航郑飞塞外香清真食品有限公司 | Common buckwheat fine dried noodle and processing process thereof |
| CN104920974A (en) * | 2015-06-10 | 2015-09-23 | 山东省农业科学院农产品研究所 | Cold fresh noodle special for diabetic nephropathy and preparation and storage method thereof |
| CN104920974B (en) * | 2015-06-10 | 2018-05-01 | 山东省农业科学院农产品研究所 | A kind of special cold and fresh noodles bar of diabetic nephropathy and preparation, storage practice |
| CN105010997A (en) * | 2015-07-30 | 2015-11-04 | 山东省农业科学院农产品研究所 | Semi-dried low-protein noodle and preparation method of the semi-dried low-protein noodle |
| CN105010997B (en) * | 2015-07-30 | 2018-01-30 | 山东省农业科学院农产品研究所 | Low albumen noodles of a kind of partial desiccation and preparation method thereof |
| CN112021513A (en) * | 2020-08-28 | 2020-12-04 | 陕西科技大学 | Anti-retrogradation emergency fried rice and preparation method thereof |
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