CN103636699A - Bread improver capable of postponing bread aging and prolonging bread shelf life apparently - Google Patents
Bread improver capable of postponing bread aging and prolonging bread shelf life apparently Download PDFInfo
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- CN103636699A CN103636699A CN201310605647.2A CN201310605647A CN103636699A CN 103636699 A CN103636699 A CN 103636699A CN 201310605647 A CN201310605647 A CN 201310605647A CN 103636699 A CN103636699 A CN 103636699A
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Abstract
The invention discloses a bread improver capable of postponing bread aging and prolonging the bread shelf life apparently. The novel improver is capable of both prolonging the bread expiration date, reducing costs, preventing bread from aging, improving texture structures, increasing bread flavor, improving tastes, increasing tendon and size and prolonging the bread shelf life. When the bread improver is used for bread making, about 3% to 5% of the flour total mass is used, and by a conventional bread making process, bread products of which the bread texture structures can be improved, the bread size can be increased, the gluten progress can be increased, the dough physical properties can be improved, machining properties can be improved, bread aging can be postponed and bread tastes can be increased and the like can be obtained, and bread products of which the bread aging can be postponed and the bread shelf life can be obtained.
Description
Technical field
The present invention relates to that a kind of obviously to delay bread aging, extend the bread improver of bread shelf life, belong to food additives field.
Background technology
Bread improver is a kind of food additives that add in bread production process, and it is by materials such as reducing agent, oxidant, enzyme preparation, thickener, emulsifying agent, buffer, hardness of water and pH conditioning agents, is equipped with natural dispersant and forms.It is a kind of multi-functional food additives, can prevent or delay the aging of bread, changes the biceps of gluten, improves the machining property of dough, improves bread quality.
In western countries, people are using bread as main staple food, in order to produce the requirement that meets different regions all ages and classes different taste, the food additives that the bread of foreign study exploitation is used reach 200～300 kinds, and also drop into a large amount of manpower and materials now, further new bread and the wheaten food additive of research and development, attains a yet higher goal the quality of pastries.The food additives industry of China is started late, but through the effort of two more than ten years, flour and the pastries quality improving agent of exploitation in all parts of the country also have much.According to incompletely statistics, listed flour and wheaten food that country is used sanitary standard in, comprised the varieties of food items additives such as bread, biscuit, noodles, cake, existing 50～60 kinds.
Closely during the last ten years, China's food additives industry, has proposed the developing policy primary study development function derived food additives of Devoting Major Efforts To Developing " the multi-functional additive of natural nutrition ".The research direction of bread improver trends towards tailored version now, for the demand of certain specific bread, develops.At home, quality and prestige is good bread improver brand all, has that roasting is taken delight in talking about, a precious peach etc.
The present invention is directed in current China bread bad and storage thereof and easily to occur aging and cause degradation problem under product quality, develop a kind of have improve bread quality and suppress its aging bread improver, solve this industry key technical problem.
Summary of the invention
The object of the present invention is to provide a kind of bread improver that can obviously extend bread shelf life, can the elongated surfaces bag shelf-life, reduce costs, prevent that bread is aging, improve institutional framework, increase bread flavor, improve mouthfeel, increase muscle, increase volume, and can extend new and improved dose of bread shelf life.
For achieving the above object, technical scheme of the present invention is as follows:
The invention provides a kind of bread improver that bread is aging, extend bread shelf life that delays, is formulated by following raw material: ascorbic acid, CSL (CSL), stearoyl lactate (SSL), glucose oxidase, TGase, xanthans, gelatin, monoglyceride, lipase, Gluten, wheat germ powder, pre-gelatinized starch etc.; Mass fraction is: ascorbic acid 0.4～0.6%, CSL 1～2%, stearoyl lactate 1～2%, glucose oxidase 200～300ppm, lipase 100～200ppm, monoglyceride 0.5%～1%, TGase 200～300ppm, xanthans 1～2%, Gluten 20～30%, wheat germ powder 10～20%, pre-gelatinized starch 42.4～66.9%.
Described pre-gelatinized starch is one or both in pre-gelatinization cornstarch, pre-gelatinization wheaten starch, pre-pasting potato starch, pre-gelatinization tapioca.
The preparation method of described bread improver, comprise the following steps: after first the raw materials such as ascorbic acid, CSL (CSL), stearoyl lactate (SSL), glucose oxidase, TGase, xanthans, gelatin, monoglyceride, lipase being mixed, mix with Gluten, wheat germ powder again, finally add pre-gelatinized starch to mix.
Described mixing preferably mixes in mixer.
Described bread improver is when being applied to breadmaking, use is equivalent to 3%～5% of flour gross mass, by conventional breadmaking technique, can obtain the physical property that both can improve texture of loaf structure, increase loaf volume, increase gluten progress, improve dough, improve machining property, delay bread aging, increase bread mouthfeel etc., can delay again the bread product that bread is aging, extend bread shelf life.
The specific embodiment
embodiment 1:
The CSL of the ascorbic acid that is first 0.5% by mass percent, mass percent 1.5%, the stearoyl lactate of mass percent 1.5%,, the xanthans of the glucose oxidase of mass percent 250ppm, the lipase of mass percent 150ppm, the monoglyceride of mass percent 0.8%, the TGase of mass percent 250ppm, mass percent 1.5% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 25% and the wheat germ powder of mass fraction 15%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 54.2%, mix.
embodiment 2:
The CSL of the ascorbic acid that is first 0.4% by mass percent, mass percent 1%, the stearoyl lactate of mass percent 1%,, the xanthans of the glucose oxidase of mass percent 200ppm, the lipase of mass percent 100ppm, the monoglyceride of mass percent 0.5%, the TGase of mass percent 200ppm, mass percent 1% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 20% and the wheat germ powder of mass fraction 10%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 66.9%, mix.
embodiment 3:
The CSL of the ascorbic acid that is first 0.6% by mass percent, mass percent 2%, the stearoyl lactate of mass percent 2%,, the xanthans of the glucose oxidase of mass percent 300ppm, the lipase of mass percent 200ppm, the monoglyceride of mass percent 1%, the TGase of mass percent 300ppm, mass percent 2% mixes;
Above-mentioned raw materials after mixing is joined in the Gluten of mass fraction 30% and the wheat germ powder of mass fraction 20%, mix;
Above-mentioned raw materials is joined in the pre-gelatinized starch of mass fraction 42.4%, mix.
Above embodiment is only for technical scheme of the present invention is described, but not is limited; Although with reference to previous embodiment, to being had been described in detail by invention, for the person of ordinary skill of the art, the technical scheme that still can record previous embodiment is modified, or part technical characterictic is wherein equal to replacement; And to these modifications or replacement, do not make the spirit and scope of essence disengaging the present invention technical scheme required for protection of appropriate technical solution.
Claims (1)
1. delay the bread improver that bread is aging, extend bread shelf life, it is characterized in that, by the raw material by following mass percent, formed: ascorbic acid 0.4～0.6%, CSL 1～2%, stearoyl lactate 1～2%, glucose oxidase 200～300ppm, lipase 100～200ppm, monoglyceride 0.5%～1%, TGase 200～300ppm, xanthans 1～2%, Gluten 20～30%, wheat germ powder 10～20%, pre-gelatinized starch 42.4～66.9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310605647.2A CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310605647.2A CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
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| CN103636699A true CN103636699A (en) | 2014-03-19 |
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| CN201310605647.2A Pending CN103636699A (en) | 2013-11-26 | 2013-11-26 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN106417444A (en) * | 2016-10-12 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Bread improver and preparation method thereof |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN107048153A (en) * | 2016-12-28 | 2017-08-18 | 武汉轻工大学 | Anti-aging steamed bun powder of gelatin and preparation method thereof and the anti-aging steamed bun of gelatin and preparation method thereof |
| CN107568292A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preliminary mixing powder of bread and preparation method thereof |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN110035653A (en) * | 2016-06-17 | 2019-07-19 | 阿凯笛亚生物科学公司 | With the reduced active plant of lipase 1 |
Citations (5)
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| EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN101692842A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Preparation method of crumbs capable of enhancing crispness |
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
-
2013
- 2013-11-26 CN CN201310605647.2A patent/CN103636699A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0282038A1 (en) * | 1987-03-12 | 1988-09-14 | Nisshin Flour Milling Co., Ltd. | New modified gluten product and bread improver composition |
| CN101411344A (en) * | 2007-10-15 | 2009-04-22 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN101692842A (en) * | 2009-09-05 | 2010-04-14 | 泰祥集团技术开发有限公司 | Preparation method of crumbs capable of enhancing crispness |
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN103155963A (en) * | 2011-12-12 | 2013-06-19 | 深圳市绿微康生物工程有限公司 | Buckwheat dough enchancer and application thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN110035653A (en) * | 2016-06-17 | 2019-07-19 | 阿凯笛亚生物科学公司 | With the reduced active plant of lipase 1 |
| CN106417444A (en) * | 2016-10-12 | 2017-02-22 | 广州嘉德乐生化科技有限公司 | Bread improver and preparation method thereof |
| CN107048153A (en) * | 2016-12-28 | 2017-08-18 | 武汉轻工大学 | Anti-aging steamed bun powder of gelatin and preparation method thereof and the anti-aging steamed bun of gelatin and preparation method thereof |
| CN107568292A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of preliminary mixing powder of bread and preparation method thereof |
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
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Application publication date: 20140319 |