CN103918765A - Compound starch biochemical anti-aging agent and method of applying same for improving cake quality - Google Patents
Compound starch biochemical anti-aging agent and method of applying same for improving cake quality Download PDFInfo
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- CN103918765A CN103918765A CN201410143845.6A CN201410143845A CN103918765A CN 103918765 A CN103918765 A CN 103918765A CN 201410143845 A CN201410143845 A CN 201410143845A CN 103918765 A CN103918765 A CN 103918765A
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- amylase
- age resister
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Abstract
The invention provides a compound starch biochemical anti-aging agent and a method of applying the same for improving cake quality, and belongs to the technical field of food processing. The compound starch biochemical anti-aging agent comprises low-temperature fungal alpha amylase, molecular distillation monoglyceride and sodium stearoyl lactylate. The method includes evenly mixing the low-temperature fungal alpha amylase, molecular distillation monoglyceride and sodium stearoyl lactylate wit filtered flour, slowly adding egg paste and mixing, performing injection molding, baking instantly, cooling to the room temperature and packing to obtain finished products. By means of controlling of wheat starch transformation under the affect of the low-temperature fungal alpha amylase, limited enzymatic hydrolysis of starch in the cake producing process is implemented, the anti-retrogradation effect of starch of compound emulsifier is combined, the rate of starch retrogradation is reduced greatly, shelf lives of cakes are prolonged, the quality of the cakes is improved, the products has small, even and fine pores, taste is soft, delicate and sweet, and water loss rate is reduced.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the biological age resister of a kind of built-up starch and apply it promote the method for characteristics of cake.
Background technology
In cake goods storage because bringing back to life of starch there will be that stiff, loose, structure roughening, dehydration are serious, elasticity and local flavor variation, degradation quality problems under edibility, how delaying cake aging is at present the major issue that industry is needed solution badly.
The aging of starch is starch molecule associates into order state again process from disordered state.In wheaten starch, amylose and amylopectin ratios are about 1:3, and short-chain branch forms double helix and piles up crystallization outside amylopectin, and the amylose of the suitable degree of polymerization draws close into regularly arranged crystallization mutually, and this is also the molecular nature that starchy food product is aging.In cake goods, wheaten starch is affected the pot-life of product by the speed of disorder to order process.AMS can be hydrolyzed α-Isosorbide-5-Nitrae glycosidic bond of straight chain and amylopectin, generates dextrin and maltose, and short chain part is removed outside the amylopectin after enzymolysis, and the formation of its crystallization and the rate of rise of recrystallization are all suppressed.Enzymolysis has changed the degree of polymerization of amylose simultaneously, reduces its speed of bringing back to life, thereby extends the shelf-life of product.The aging impact that is subject to the factors such as environment temperature, water content, starch composition and processing technology of bringing back to life of starch.Amylase is as one of anti-aging approach of starchy food product such as bread cake, and the control of its limited hydrolysis degree is key problem in technology.If excessively hydrolysis can destroy bread, the distinctive products'texture of cake product on the contrary, cannot form soft structure, mouthfeel hardening variation.Separate sources amylase heat resistance difference, compares with bacterial amylase with malto-amylase, and fungal alpha-amylase heat resistance is not strong, and enzyme digestion reaction is easily controlled, and needn't worry to bake excessive enzymolysis phenomenon occurs in process.Emulsifying agent can interact and form stable compound with starch molecule, delays food aging, promotes the quality of starchy food product.
Both at home and abroad to utilize biology enzyme limited enzymolysis technology to delay cake goods aging, the patent of invention of improving product quality aspect is also less at present.Chinese patent CN201010543784(ageing-resistant preparation method of cake), report by 0.2～0.4% (w/w) AMS, 0.3～0.5% (w/w) molecule distillating monoglyceride, guar gum 2～5% (w/w), Green Tea Polyphenols and kiwi polyphenol and formed cake age resister, the sponge cake prod hardness ratio of storing 5 days does not add ageing-resistant little, the elasticity of cake and recovery be not than adding ageing-resistant raising 15%, and cake is tasted soft tasty and refreshing.Chinese patent CN101040685B, CN101040683A, CN101040680A and CN101040684A have reported respectively the catalysis characteristics that utilizes high temperature resistant AMS, starch in the raw materials such as hydrolysis corn, wheat, barley and brown rice, develop new product, promote the comprehensive utilization value of each raw-food material.In above-mentioned patent, mainly utilize the catalytic activity of high temperature resistant AMS under high temperature process condition.Chinese patent CN101040678A adopts mesophilicα-diastase to transform the preparation method who eats sweet-waxy maizes starch raw.Chinese patent CN101327031A and CN101091516A have reported two kinds of starch age resisters, and composition is respectively: sucrose ester, gellan gum, calgon and sodium phosphate trimer; Xylitol, monoglyceride and hemicellulose etc.These two kinds of starch age resisters have done emulsifying agent and polysaccharide or thickener compound, anti-aging for the goods such as liquid cereal concentrated slurry and rice cake.In addition, also has Chinese patent report, by adding hydrophilic colloid, grape seed extract or optimize the modes such as food ingredient the method that delays starch retrogradation in the food such as rice product, infant paddy base ourishing rice flour.
In sum, in existing background technology, do not relate to that application of cold temperature fungal alpha-amylase and multiple emulsifying agent are composite delays cake goods age of starch, and the method for improving product quality.
Summary of the invention
The problem existing for prior art, the object of the invention is to design provides the biological age resister of a kind of built-up starch and applies it technical scheme that promotes the method for characteristics of cake.
The biological age resister of described a kind of built-up starch, it is characterized in that by forming by the raw material of the mass percent of flour consumption below: low temperature fungal alpha-amylase 0.04%～0.065%(w/w), molecule distillating monoglyceride 0.28%～0.42%(w/w), stearoyl lactate 0.12%～0.18%(w/w), wherein molecule distillating monoglyceride: stearoyl lactate (w/w) is 7:3.
The biological age resister of described a kind of built-up starch, it is characterized in that by forming by the raw material of the mass percent of flour consumption below: low temperature fungal alpha-amylase 0.05%～0.06%(w/w), molecule distillating monoglyceride 0.30%～0.36%(w/w), stearoyl lactate 0.14%～0.16%(w/w), wherein molecule distillating monoglyceride: stearoyl lactate (w/w) is 7:3.
The biological age resister of described application built-up starch promotes the method for characteristics of cake, it is characterized in that comprising the following steps:
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 3～5min, injection molding completes in 3～5min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
The biological age resister of described application built-up starch promotes the method for characteristics of cake, it is characterized in that the biological age resister of built-up starch adds in breading operation.
The biological age resister of described application built-up starch promotes the method for characteristics of cake, it is characterized in that stirring, the injection molding operation controlled before baking complete in 15min.
The application process of the biological age resister of built-up starch of the present invention in cake process is:
1, low temperature fungal alpha-amylase limited enzymolysis technology and technique:
1) low temperature fungal alpha-amylase characteristic: low temperature fungal alpha-amylase is a kind of endo-type AMS being produced by the fermentation of aspergillus oryzae microorganism belonging to genus.α-Isosorbide-5-Nitrae glycosidic bond of hydrolyzable straight chain and amylopectin inside, can not cut amylopectin branch point alpha-1, 6-glucosidic key, can not cut near the alpha-1, 4-glucosidic key of alpha-1, 6-glucosidic key.Optimal reactive temperature is 40 DEG C, and optimum pH is 5.0.Therefore, can, by controlling reaction condition, make fungal alpha-amylase realize the limited hydrolysis to wheaten starch, suitably reduce the wherein degree of polymerization of amylopectin side chain branch length and amylose, suppress starch retrogradation aging, prolongation effective period of food quality.
2) impact of the limited enzymolysis technology of low temperature fungal alpha-amylase on characteristics of cake: get cake batching nature pH value and normal temperature enzymatic hydrolysis condition, taking cake hardness and mouthfeel as evaluation index, investigate the impact of low temperature fungal alpha-amylase consumption on characteristics of cake and age of starch.Enzyme dosage lower than 0.03% time, promotes without impact characteristics of cake; Higher than 0.08%, enzyme dosage is larger, and cake hardness is larger, mouthfeel variation.Therefore, the control of low temperature fungal alpha-amylase limited enzymolysis condition is most important to the lifting of characteristics of cake.
3) the limited enzymolysis process conditions of low temperature fungal alpha-amylase: enzyme addition and wheat flour consumption, breading temperature, time, that technique is connected the factors such as feature is closely related.Under normal temperature, adding 0.05%～0.06%(w/w of flour consumption) in the flour of fungal alpha-amylase after sieving, before baking to high temperature, the processing time is controlled in 15min.
2, the application technology of the biological age resister of built-up starch in cake process:
Cake production technological process: paste → breading → injection molding → bake → cooling → packaging → finished product is prepared → beaten eggs to raw material
The biological ageing-resistant technique for applying condition of built-up starch: the flour by required fungal alpha-amylase, molecule distillating monoglyceride and stearoyl lactate and after sieving stirs, and slowly sneak in egg paste, slowly stir 3～5min, injection molding completes in 3～5min, bake immediately, 180 DEG C of maintenance 10min of furnace temperature, furnace temperature rises to 220 DEG C and keeps 4min.After being cooled to room temperature, pack to obtain finished product.
The detection of cake hardness adopts matter structure instrument, and percentage of water loss detects with gravimetric method.
Table 1: product quality comparison before and after the biological age resister of cake application built-up starch
Note: * is the variation that 37 DEG C, cake is preserved 4 days.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment.
Embodiment 1
Take each raw material by the mass percent of flour consumption: low temperature fungal alpha-amylase 0.05%(w/w), molecule distillating monoglyceride 0.35%(w/w), stearoyl lactate 0.15%(w/w);
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 4min, injection molding completes in 4min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis exquisiteness, softness, golden yellow, be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, and evenly, without gross blow hole, elasticity and recovery are good, and soft mouth feel exquisiteness is fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio is not added age resister product, and percentage of water loss has also reduced approximately 20%～30%.
Embodiment 2
Take each raw material by the mass percent of flour consumption: low temperature fungal alpha-amylase 0.06%(w/w), molecule distillating monoglyceride 0.42%(w/w), stearoyl lactate 0.18%(w/w);
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 3min, injection molding completes in 5min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis exquisiteness, softness, golden yellow, be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, and evenly, without gross blow hole, elasticity and recovery are good, and soft mouth feel exquisiteness is fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio is not added age resister product, and percentage of water loss has also reduced approximately 20%～30%.
Embodiment 3
Take each raw material by the mass percent of flour consumption: low temperature fungal alpha-amylase 0.04%(w/w), molecule distillating monoglyceride 0.28%(w/w), stearoyl lactate 0.12%(w/w);
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 5min, injection molding completes in 3min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis exquisiteness, softness, golden yellow, be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, and evenly, without gross blow hole, elasticity and recovery are good, and soft mouth feel exquisiteness is fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio is not added age resister product, and percentage of water loss has also reduced approximately 20%～30%.
Embodiment 4
Take each raw material by the mass percent of flour consumption: low temperature fungal alpha-amylase 0.065%(w/w), molecule distillating monoglyceride 0.3%(w/w), stearoyl lactate 0.13%(w/w);
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 4min, injection molding completes in 3min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis exquisiteness, softness, golden yellow, be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, and evenly, without gross blow hole, elasticity and recovery are good, and soft mouth feel exquisiteness is fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio is not added age resister product, and percentage of water loss has also reduced approximately 20%～30%.
Claims (5)
1. the biological age resister of built-up starch, it is characterized in that by forming by the raw material of the mass percent of flour consumption below: low temperature fungal alpha-amylase 0.04%～0.065%(w/w), molecule distillating monoglyceride 0.28%～0.42%(w/w), stearoyl lactate 0.12%～0.18%(w/w), wherein molecule distillating monoglyceride: stearoyl lactate (w/w) is 7:3.
2. the biological age resister of a kind of built-up starch as claimed in claim 1, it is characterized in that by forming by the raw material of the mass percent of flour consumption below: low temperature fungal alpha-amylase 0.05%～0.06%(w/w), molecule distillating monoglyceride 0.30%～0.36%(w/w), stearoyl lactate 0.14%～0.16%(w/w), wherein molecule distillating monoglyceride: stearoyl lactate (w/w) is 7:3.
3. the biological age resister of application built-up starch as claimed in claim 1 or 2 promotes the method for characteristics of cake, it is characterized in that comprising the following steps:
Flour by low temperature fungal alpha-amylase, molecule distillating monoglyceride and the stearoyl lactate of described quality proportioning and after sieving stirs, and slowly sneak in egg paste, slowly stir 3～5min, injection molding completes in 3～5min, bake immediately, 180 DEG C of furnace temperature keep 10min, and furnace temperature rises to 220 DEG C and keeps 4min, pack to obtain finished product after being cooled to room temperature.
4. the biological age resister of application built-up starch as claimed in claim 3 promotes the method for characteristics of cake, it is characterized in that the biological age resister of built-up starch adds in breading operation.
5. the biological age resister of application built-up starch as claimed in claim 3 promotes the method for characteristics of cake, it is characterized in that stirring, the injection molding operation controlled before baking complete in 15min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782714A (en) * | 2015-05-05 | 2015-07-22 | 苏州农业职业技术学院 | Anti-aging Su-style moon cake and preparation method thereof |
| CN106509830A (en) * | 2016-10-31 | 2017-03-22 | 广州嘉德乐生化科技有限公司 | Starch anti-aging agent and preparation method thereof |
| CN114885967A (en) * | 2022-05-25 | 2022-08-12 | 杭州富春食品添加剂有限公司 | Process for preparing glycerin monostearate emulsifier by molecular distillation |
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| JPS6083551A (en) * | 1983-10-13 | 1985-05-11 | San Ei Chem Ind Ltd | Age-resistant soft rice cake |
| KR100825044B1 (en) * | 2007-01-17 | 2008-04-24 | 강장래 | Rice sponge cake and preparation method thereof |
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| CN101569321A (en) * | 2008-04-30 | 2009-11-04 | 江苏楚龙面粉有限公司 | Method for producing special excellent-quality high-strength flour by medium-strength red wheat |
| CN102077851A (en) * | 2010-11-15 | 2011-06-01 | 河南工业大学 | Preparation method of cake anti-ageing agent |
| CN103430981A (en) * | 2013-08-21 | 2013-12-11 | 沂水现代农业开发有限公司 | Domestic cake premixed flour and preparation method |
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- 2014-04-11 CN CN201410143845.6A patent/CN103918765B/en active Active
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| JPS6083551A (en) * | 1983-10-13 | 1985-05-11 | San Ei Chem Ind Ltd | Age-resistant soft rice cake |
| KR100825044B1 (en) * | 2007-01-17 | 2008-04-24 | 강장래 | Rice sponge cake and preparation method thereof |
| CN101569321A (en) * | 2008-04-30 | 2009-11-04 | 江苏楚龙面粉有限公司 | Method for producing special excellent-quality high-strength flour by medium-strength red wheat |
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| CN102077851A (en) * | 2010-11-15 | 2011-06-01 | 河南工业大学 | Preparation method of cake anti-ageing agent |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782714A (en) * | 2015-05-05 | 2015-07-22 | 苏州农业职业技术学院 | Anti-aging Su-style moon cake and preparation method thereof |
| CN106509830A (en) * | 2016-10-31 | 2017-03-22 | 广州嘉德乐生化科技有限公司 | Starch anti-aging agent and preparation method thereof |
| CN114885967A (en) * | 2022-05-25 | 2022-08-12 | 杭州富春食品添加剂有限公司 | Process for preparing glycerin monostearate emulsifier by molecular distillation |
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