CN103875754A - Surface coating liquid of dark-red-brown high-glossiness bakery product and method for processing bakery product with surface coating liquid - Google Patents
Surface coating liquid of dark-red-brown high-glossiness bakery product and method for processing bakery product with surface coating liquid Download PDFInfo
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- CN103875754A CN103875754A CN201410079363.9A CN201410079363A CN103875754A CN 103875754 A CN103875754 A CN 103875754A CN 201410079363 A CN201410079363 A CN 201410079363A CN 103875754 A CN103875754 A CN 103875754A
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Abstract
The invention relates to surface coating liquid of a dark-red-brown high-glossiness bakery product. The surface coating liquid comprises, by weight, the components of 40 parts-70 parts of water, 0.5 part-6 parts of alkali and 30 parts-60 parts of egg white liquid. During baking of the bakery product, hot alkali liquid in the surface coating liquid is used for surface coating first, the proper Maillard reaction condition is controlled, so that the product has attractive dark-red-brown color, the color can be kept for a long time, when the bakery product is fully baked and goes out of an oven, protein liquid is placed in a coating mode, and accordingly the surface of the bakery product has higher brightness and higher transparency.
Description
Technical field
The invention belongs to food technology field, relate to one and be applicable to low-sugar low-fat bakery product epidermis coating fluid, the bakery product epidermis coating fluid of especially a kind of reddish brown and high gloss and utilize the method for this epidermis coating fluid processing bakery product.
Background technology
Bake class Flour product and comprise bread, biscuit, cake, various Chinese and Western cake and bake snack food etc., due to they be convenient for carrying, allay one's hunger satisfy hunger, taste is changeable, numerous in variety, be more and more subject to these years all ages personage's favor.Meanwhile, in the today of being particular about health diet, the baked goods of much high sugar, high oil receives publicity gradually, conventional articles is become to the focus that bakes boundary to the improvement of low-sugar low-fat product.But the problem existing after sugar amount, oil mass reduce is that finished product lacks the distinctive color and luster that bakes of Maillard reaction, and epidermis turns white, lackluster, therefore need a kind of technology that makes low-sugar low-fat baked goods still there is Mei Lade to bake color and luster of exploitation badly.
In traditional handicraft, bakery product adopts epidermis oil spout to reach brightening effect, and this kind of method has short, the easy shortcoming such as erase of retention time; In traditional handicraft, bakery product adopts yolk to reach hyperchromic, highlight effect, but this kind of method has the shortcomings such as color jaundice, brightness be not saturating; The baked goods of low-sugar low-fat, epidermis color is turned white, obfuscation, tarnish, without the distinctive color and luster that bakes.
By retrieval, not yet find the patent publication us relevant to patent application of the present invention.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, the bakery product epidermis coating fluid of a kind of reddish brown and high gloss is provided and utilizes this epidermis coating fluid to process the method for bakery product, the sugar required according to Maillard reaction, amino acid and temperature, the reactants such as pH and reaction condition, do not changing under the prerequisite of bakery product low-sugar low-fat formula, utilize water, heat alkali liquid is in suitable temperature, in time, this epidermis coating fluid is coated on bakery product, make epidermis there is the reddish brown that sufficient Maillard reaction has, and utilize Egg-white to give epidermis high gloss, the bakery product glossiness for preparing is higher and keep lasting, brightness is higher, transparency increases.
The present invention realizes the technical scheme that goal of the invention takes:
A bakery product epidermis coating fluid for reddish brown and high gloss, its component and parts by weight are as follows:
40～70 parts, water;
0.5～6 part, alkali;
30～60 parts of Egg-white liquid.
And described alkali is sodium carbonate or potash.
And described Egg-white is freshly-slaughtered poultry protein liquid, frozen hen egg albumen liquid or pasteurize Egg-white liquid.
The method of utilizing the bakery product epidermis coating fluid processing bakery product of reddish brown as above and high gloss, step is as follows:
(1) enter stokehold in face embryonic epidermis water spray or baking oven humidification, prevent goods baking process mesocuticle cracking;
(2) allocate mass concentration and be 1%～6% alkali lye, be heated to boiling;
(3) reach 100～220 ℃ when oven temperatures, when sizing that face embryo is swollen, the heat alkali liquid modulating is coated to face embryonic epidermis, continue baking, form gradually reddish brown epidermis;
(4) leave baking oven moment at the face embryo with reddish brown epidermis, immediately by Egg-white liquid coating top layer, utilize the remaining temperature of face embryo itself that albuminous degeneration is solidified and form high brightness gloss;
Cooling rear packing be there is reddish brown, the bakery product of high gloss epidermis.
And described step enters stokehold in (1) in face embryonic epidermis water spray or baking oven humidification to 80%～95%.
And described step is the middle baking 15～25min that continues (3).
Advantage and beneficial effect that the present invention obtains are:
1, epidermis coating fluid of the present invention uses albumen coating top layer, avoid the shortcoming of conventional method, can make food epidermis there is the reddish brown that sufficient Maillard reaction has, made glossiness higher and keep lasting, gloss is transparent, can not erase, and can retain for a long time; This epidermis coating fluid is coated with heat alkali liquid in the middle of baking can reach the desirable color that bakes, and the spraying of roasting rear protein liquid makes, and product brightness is higher, transparency increases.
2, epidermis coating fluid of the present invention is not changing under the condition of formula for a product, has developed a kind of coating fluid formula and processing spraying method, makes low-sugar low-fat product still have tempting color and the gloss of baking.
3, epidermis coating fluid applicable surface broadness of the present invention, being applicable to all his-and-hers watches colors of the leather pool has the based article that bakes of requirement, each epidermis rufous depth and the bright degree of different food products can be adjusted according to need of production, satisfy the demands of consumers, and the method for utilizing this epidermis coating fluid processing spraying to prepare bakery product is simple, easy operating, with low cost, this epidermis coating fluid and processing method safety, reliable thereof, have wide range of applications.
4, the sugar that epidermis coating fluid of the present invention is required according to Maillard reaction, amino acid and temperature, the reactants such as pH and reaction condition, do not changing under the prerequisite of bakery product low-sugar low-fat formula, utilize water, heat alkali liquid is in suitable temperature, in time, coat on bakery product, make food epidermis there is the reddish brown that sufficient Maillard reaction has, and utilize Egg-white to give epidermis high gloss, the present invention is by improvement and the innovation of component and processing bakery product, changing traditional low-sugar low-fat bakery product epidermis color turns white, lacklustre feature, adopt the coating heat alkali liquid of debita spissitudo and the method for Egg-white, acquisition has the novel bakery product color and luster of reddish brown and high gloss, this epidermis coating fluid and processing method safety thereof, reliably, range of application is extremely extensive.
5, the inventive method is coated with heat alkali liquid at face embryo surface and can reaches the desirable color that bakes during goods bake, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using E=(L*+a*+b*)/(L*-a*+b*) as lustre index, the span of resulting product surface color index E is 0.81～0.95, and goods store 6～12 months colour-fast; For improving product surface brightness, at the goods moment surface spraying Egg-white liquid of coming out of the stove, utilize Egg-white to give epidermis high gloss, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using A=L*+a*+b* as lustre index, the span of resulting product surface color index A is that 60.0～70.0, L* span is 45～50.Compared with traditional bakery product, the corresponding lustre index value in traditional bakery product surface does not reach this scope, and the color and luster of this bakery product and traditional food exist essential different.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described; Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
General thought of the present invention is as follows:
The technology of most critical of the present invention is how to create temperature, a pH who is beneficial to Maillard reaction, and uses what raw material can reach the object that improves product brightness.The best pH scope of Maillard reaction is 3～9, and along with pH rises, brown stain is risen; Optimum moisture content is 10%～15%, and within the scope of this, brown stain is easily carried out; Temperature is at 100 ℃～150 ℃, it is the optimum temperature that Maillard reaction produces toast bread color and luster and fragrance matter, therefore the concentration of lye that the present invention selects reaches 7～9 with pH and is as the criterion, alkali liquid temperature reaches 100 ℃～150 ℃, experimental result is to finalize the design almost when stove inner face embryo, be coated with the heat alkali liquid that 1%～6% concentration is heated to boil, until baking finishes, after coming out of the stove, be coated with Egg-white, utilize remaining temperature that albuminous degeneration is solidified, form highlighted gloss, and its gloss transparent, can not erase, can retain for a long time, this is and the difference of traditional painting yolk and oil spout blast.
Require different food according to need of production, to adjust the bakery product epidermis coating fluid that uses reddish brown of the present invention and high gloss to the epidermis rufous depth and bright degree, satisfy the demands of consumers.
Embodiment 1
A bakery product epidermis coating fluid for reddish brown and high gloss, its component and mass percent are as follows:
Water 40%～60%
Alkali 0.5%～6%
Egg-white 30%～60%
Above-mentioned alkali can be soda ash (sodium carbonate).
Above-mentioned Egg-white can be Egg-white liquid.
The method of utilizing the bakery product epidermis coating fluid coating bakery product of above-mentioned reddish brown and high gloss, step is as follows:
(1) enter stokehold in face embryonic epidermis water spray or baking oven humidification 80%～95%, prevent goods baking process mesocuticle cracking;
(2) allocate mass concentration and be 3% alkali lye, be heated to boiling;
(3) reach 115 ℃ when oven temperatures, face embryo is swollen while finalizing the design almost, and the heat alkali liquid modulating is coated to face embryonic epidermis, continues baking 15min, forms gradually reddish brown epidermis; Adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index E value is 0.83;
(4) leave baking oven moment at the face embryo with reddish brown epidermis, immediately by Egg-white liquid coating top layer, utilize the remaining temperature of face embryo itself that albuminous degeneration is solidified and form high brightness gloss;
Adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index A value is that 64.8, L* value is 46;
Cooling rear packing be there is reddish brown, the bakery product of high gloss epidermis.
Embodiment 2
A bakery product epidermis coating fluid for reddish brown and high gloss, each raw material composition and proportioning are in table 1:
Table 1 epidermis coating fluid raw material proportioning
| Title | Consumption (kg) |
| Water | 50 |
| Alkali | 0.5 |
| Egg-white | 50 |
The soft bread of bakery product epidermis coating fluid processing low-sugar low-fat that utilizes above-mentioned reddish brown and high gloss, step is as follows:
Prepare the soft bread dough of low-sugar low-fat by conventional method, proof fed to boiler, 220 ℃/200 ℃ of baking temperatures, bake time 10min, in the time of baking 6min, be 1% heat alkali liquid in epidermis coating quality concentration, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index E value is 0.85.
After coming out of the stove, be coated with immediately thin layer Egg-white, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index A value is that 65.8, L* value is 47.After cooling, be possess rufous, soft bread that high brightness bakes color and luster.
Embodiment 3
A bakery product epidermis coating fluid for reddish brown and high gloss, each component proportion situation is in table 2:
The each supplementary material proportioning of table 2
| Title | Consumption (kg) |
| Water | 60 |
[0056]?
| Alkali | 2.5 |
| Egg-white | 40 |
The bakery product epidermis coating fluid processing low-sugar low-fat hard bread-loaf of utilizing above-mentioned reddish brown and high gloss, step is as follows:
By after the preparation of hard bread-loaf dough, spray water in epidermis, avoid producing less skin crack because of dough moisture, after 100～150 ℃ of baking 10min, be 5% heat alkali liquid in epidermis coating quality concentration, continue to bake to ripe, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index E value is 0.90.
After coming out of the stove, be coated with immediately thin layer Egg-white, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure face embryonic epidermis color and luster, its lustre index A value is that 66.8, L* value is 48.After cooling, obtain reddish brown, high brightness bakes color and luster hard bread-loaf, can be smashed or seasoning in addition, is processed into snack food.
The inventive method is coated with heat alkali liquid at face embryo surface during goods bake can reach the desirable color that bakes, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using E=(L*+a*+b*)/(L*-a*+b*) as lustre index, the span of resulting product surface color index E is 0.81～0.95, and goods store 6～12 months colour-fast; For improving product surface brightness, at the goods moment surface spraying Egg-white liquid of coming out of the stove, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using A=L*+a*+b* as lustre index, the span of resulting product surface color index A is that 60.0～70.0, L* span is 45～50.
Compared with traditional bakery product, the corresponding lustre index value in traditional bakery product surface does not reach this scope, and the color and luster of this bakery product and traditional food exist essential different.
The sugar that epidermis coating fluid of the present invention is required according to Maillard reaction, amino acid and temperature, the reactants such as pH and reaction condition, do not changing under the prerequisite of bakery product low-sugar low-fat formula, utilize water, heat alkali liquid is in suitable temperature, in time, coat on bakery product, make food epidermis there is the reddish brown that sufficient Maillard reaction has, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using E=(L*+a*+b*)/(L*-a*+b*) as lustre index, the span of resulting product surface color index E is 0.81～0.95, and goods store 6～12 months colour-fast, and utilize Egg-white to give epidermis high gloss, adopt the full-automatic colour examining colour-difference-metre of DC-P3 type to measure the crisp matrix epidermis of bread color and luster, obtain colour parameter L *, a*, b*, using A=L*+a*+b* as lustre index, the span of resulting product surface color index A is that 60.0～70.0, L* span is 45～50.
Claims (6)
1. a bakery product epidermis coating fluid for reddish brown and high gloss, is characterized in that: its component and parts by weight are as follows:
40～70 parts, water;
0.5～6 part, alkali;
30～60 parts of Egg-white liquid.
2. the bakery product epidermis coating fluid of reddish brown according to claim 1 and high gloss, is characterized in that: described alkali is sodium carbonate or potash.
3. the bakery product epidermis coating fluid of reddish brown according to claim 1 and 2 and high gloss, is characterized in that: described Egg-white is freshly-slaughtered poultry protein liquid, frozen hen egg albumen liquid or pasteurize Egg-white liquid.
4. a method for the bakery product epidermis coating fluid of the reddish brown of utilization as described in claims 1 to 3 any one and high gloss processing bakery product, is characterized in that: step is as follows:
(1) enter stokehold in face embryonic epidermis water spray or baking oven humidification, prevent goods baking process mesocuticle cracking;
(2) allocate mass concentration and be 1%～6% alkali lye, be heated to boiling;
(3) reach 100～220 ℃ when oven temperatures, when sizing that face embryo is swollen, the heat alkali liquid modulating is coated to face embryonic epidermis, continue baking, form gradually reddish brown epidermis;
(4) leave baking oven moment at the face embryo with reddish brown epidermis, immediately by Egg-white liquid coating top layer, utilize the remaining temperature of face embryo itself that albuminous degeneration is solidified and form high brightness gloss;
Cooling rear packing be there is reddish brown, the bakery product of high gloss epidermis.
5. the method for the bakery product epidermis coating fluid of the reddish brown described in utilization according to claim 4 and high gloss processing bakery product, is characterized in that: described step enters stokehold in face embryonic epidermis water spray or baking oven humidification to 80%～95% in (1).
6. the method for the bakery product epidermis coating fluid of the reddish brown described in utilization according to claim 4 and high gloss processing bakery product, is characterized in that: described step is the middle baking 15～25min that continues (3).
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| CN201410079363.9A CN103875754B (en) | 2014-03-06 | 2014-03-06 | The bakery product epidermis coating fluid of a kind of reddish brown and high gloss and utilize this epidermis coating fluid to process the method for bakery product |
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| CN201410079363.9A CN103875754B (en) | 2014-03-06 | 2014-03-06 | The bakery product epidermis coating fluid of a kind of reddish brown and high gloss and utilize this epidermis coating fluid to process the method for bakery product |
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| CN1218371A (en) * | 1996-05-13 | 1999-06-02 | 吉斯特·布罗卡迪斯股份有限公司 | Food compositions |
| CN102076223A (en) * | 2008-06-24 | 2011-05-25 | 雀巢产品技术援助有限公司 | Maillard flavor compositions and methods for making such compositions |
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN102228121A (en) * | 2011-06-30 | 2011-11-02 | 深圳波顿香料有限公司 | Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
-
2014
- 2014-03-06 CN CN201410079363.9A patent/CN103875754B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218371A (en) * | 1996-05-13 | 1999-06-02 | 吉斯特·布罗卡迪斯股份有限公司 | Food compositions |
| CN102076223A (en) * | 2008-06-24 | 2011-05-25 | 雀巢产品技术援助有限公司 | Maillard flavor compositions and methods for making such compositions |
| CN102178205A (en) * | 2011-06-02 | 2011-09-14 | 成都味源生物工程科技有限公司 | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal |
| CN102228121A (en) * | 2011-06-30 | 2011-11-02 | 深圳波顿香料有限公司 | Method for preparing coffee reaction flavor through Maillard reaction and application of coffee reaction flavor |
| CN102422849A (en) * | 2011-10-20 | 2012-04-25 | 安徽省农业科学院农产品加工研究所 | Matcha crisp cookie and processing method thereof |
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Effective date of registration: 20210721 Address after: 256100 Room 501, block C, No. 298, Nanxu Avenue, Zhenjiang high tech Zone, Yiyuan Economic Development Zone, Zibo City, Shandong Province Patentee after: Shandong lelishi Food Co.,Ltd. Address before: 300457 No. 29, Thirteenth Avenue, Binhai New Area Economic and Technological Development Zone, Tianjin Patentee before: Tianjin University of Science and Technology |
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Address after: 256100 Yiyuan Economic Development Zone, Zibo City, Shandong Province Patentee after: Shandong lelishi Food Co.,Ltd. Address before: 256100 Room 501, block C, No. 298, Nanxu Avenue, Zhenjiang high tech Zone, Yiyuan Economic Development Zone, Zibo City, Shandong Province Patentee before: Shandong lelishi Food Co.,Ltd. |
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