CN103918765B - The biological age resister of a kind of built-up starch and apply the method that it promotes characteristics of cake - Google Patents
The biological age resister of a kind of built-up starch and apply the method that it promotes characteristics of cake Download PDFInfo
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Abstract
The biological age resister of built-up starch and apply the method that it promotes characteristics of cake, belongs to food processing technology field.The biological age resister of this built-up starch is made up of low temperature fungal alpha-amylase, molecule distillating monoglyceride and stearoyl lactate.The method comprises and low temperature fungal alpha-amylase, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving being stirred, and is slowly mixed into during egg sticks with paste, and slowly stirs, injection molding, vertically bakes, and packs to obtain finished product after being cooled to room temperature.The present invention is controlled by conversion low temperature alpha-amylase being acted on to wheaten starch, the limited enzymolysis to starch is achieved in cake production process, and in conjunction with the resisting starch ageing effect of composite emulsifier, greatly reduce the speed of bringing back to life of starch, extend the shelf-life of cake, improve characteristics of cake simultaneously, make product organize pore little and evenly fine and closely woven, the softer exquisiteness of mouthfeel is fragrant and sweet, and rate-of-loss of coolant declines.
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 the method that it promotes characteristics of cake.
Background technology
In cake goods storage due to starch bring back to life there will be stiff, loose, structure is roughening, dehydration is serious, elasticity and local flavor are deteriorated, how degradation quality problems under edibility, delay the aging major issue being industry and needing solution badly of cake at present.
The aging of starch is that starch molecule associates into the process of order state again from disordered state.In wheaten starch, amylose and amylopectin ratios are about 1:3, and outside amylopectin, short-chain branch forms double helix and piles up crystallization, and regularly arranged crystallization drawn close into mutually by the amylose of the suitable degree of polymerization, 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 the α-Isosorbide-5-Nitrae glycosidic bond of straight chain and amylopectin, generates dextrin and maltose, and outside the amylopectin after enzymolysis, short chain moieties is removed, and the formation of its crystallization and the rate of rise of recrystallization are all suppressed.Enzymolysis changes the degree of polymerization of amylose simultaneously, reduces its speed of bringing back to life, thus extends the shelf-life of product.The aging impact by factors such as environment temperature, water content, starch composition and processing technologys 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-like product on the contrary, soft structure, the hardening variation of mouthfeel cannot be formed.Separate sources amylase heat resistance is different, compares with bacterial amylase with malto-amylase, and fungal alpha-amylase heat resistance is not strong, and enzyme digestion reaction easily controls, and need not worry to bake in process excessive enzymolysis phenomenon occurs.Emulsifying agent can interact with starch molecule and form stable compound, delays food aging, promotes the quality of starchy food product.
Domestic and international to utilize biology enzyme limited enzymolysis technology to delay cake goods aging at present, the patent of invention of improving product quality aspect is also less.Chinese patent CN201010543784(ageing-resistant preparation method of cake), report and form cake age resister 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, the sponge cake prod hardness ratio of storing 5 days does not add ageing-resistant little, the elasticity of cake and recovery are than not adding ageing-resistant raising 15%, and cake is tasted soft tasty and refreshing.Chinese patent CN101040685B, CN101040683A, CN101040680A and CN101040684A report the catalysis characteristics utilizing Thermostable α-Amylase respectively, starch in the raw materials such as hydrolysed corn, wheat, barley and brown rice, develop new product, promote the comprehensive utilization value of each raw-food material.The catalytic activity of Thermostable α-Amylase under high temperature process condition is mainly make use of in above-mentioned patent.Chinese patent CN101040678A adopts mesophilicα-diastase to transform the preparation method eating sweet-waxy maizes starch raw.Chinese patent CN101327031A and CN101091516A reports two kinds of starch age resisters, and composition is respectively: sucrose ester, gellan gum, calgon and sodium phosphate trimer; Xylitol, monoglyceride and hemicellulose etc.Emulsifying agent and polysaccharide or thickener have been done compound by these two kinds of starch age resisters, 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 optimizing the method that the modes such as food ingredient delay 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 application of cold temperature fungal alpha-amylase and multiple emulsifying agent is composite delays cake goods age of starch, and the method for improving product quality.
Summary of the invention
For prior art Problems existing, the object of the invention is to design provides the biological age resister of a kind of built-up starch and applies the technical scheme that it promotes the method for characteristics of cake.
The biological age resister of described a kind of built-up starch, it is characterized in that being made up of the raw material of the following mass percent by flour consumption: 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 being made up of the raw material of the following mass percent by flour consumption: 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:
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 3 ~ 5min, injection molding completes in 3 ~ 5min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs 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 the stirring before controlling baking, injection molding process completes 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 produced by the fermentation of aspergillus oryzae microorganism belonging to genus.α-Isosorbide-5-Nitrae the glycosidic bond of hydrolyzable straight chain and amylopectin inside, can not cut amylopectin branch point alpha-1, 6-glucosidic key, can not cut the alpha-1, 4-glucosidic key near alpha-1, 6-glucosidic key.Optimal reactive temperature is 40 DEG C, and optimum pH is 5.0.Therefore, by controlling reaction condition, making the limited hydrolysis of fungal alpha-amylase realization to wheaten starch, suitably reducing the degree of polymerization of wherein amylopectin side chains branch length and amylose, suppressing starch retrogradation aging, extend effective period of food quality.
2) the limited enzymolysis technology of low temperature fungal alpha-amylase is on the impact of characteristics of cake: get cake batching natural ph and normal temperature enzymatic hydrolysis condition, with cake hardness and mouthfeel for 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, on characteristics of cake promote without impact; Higher than 0.08%, enzyme dosage is larger, and cake hardness is larger, taste bad.Therefore, the lifting of control to characteristics of cake of low temperature fungal alpha-amylase limited enzymolysis condition is most important.
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 controls within 15min.
2, the application technology of the biological age resister of built-up starch in cake process:
Cake production technological process: raw material prepares → beat eggs paste → breading → injection molding → bake → cool → packaging → finished product
The biological ageing-resistant technique for applying condition of built-up starch: required fungal alpha-amylase, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 3 ~ 5min, injection molding completes in 3 ~ 5min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min.Finished product is packed to obtain after being cooled to room temperature.
The detection of cake hardness adopts Texture instrument, and percentage of water loss detects with gravimetric method.
Table 1: before and after the biological age resister of cake application built-up starch, product quality compares
Note: * is the change that 37 DEG C, cake is preserved 4 days.
Detailed description of the invention
The present invention is further illustrated 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);
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 4min, injection molding completes in 4min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis is fine and smooth, soft, golden yellow, and be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, evenly, without gross blow hole, elasticity and recovery good, soft mouth feel exquisiteness, fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio does not add age resister product, and percentage of water loss also reduces about 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);
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 3min, injection molding completes in 5min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis is fine and smooth, soft, golden yellow, and be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, evenly, without gross blow hole, elasticity and recovery good, soft mouth feel exquisiteness, fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio does not add age resister product, and percentage of water loss also reduces about 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);
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 5min, injection molding completes in 3min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis is fine and smooth, soft, golden yellow, and be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, evenly, without gross blow hole, elasticity and recovery good, soft mouth feel exquisiteness, fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio does not add age resister product, and percentage of water loss also reduces about 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);
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 4min, injection molding completes in 3min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs to obtain finished product after being cooled to room temperature.
Products characteristics: cake epidermis is fine and smooth, soft, golden yellow, and be rich in the distinctive fragrance of cake, profile specification, internal porosity is little and fine and closely woven, evenly, without gross blow hole, elasticity and recovery good, soft mouth feel exquisiteness, fragrant and sweet good to eat.Preserve 4 days for 37 DEG C, it is low 1 times that hardness ratio does not add age resister product, and percentage of water loss also reduces about 20% ~ 30%.
Claims (4)
1. the biological age resister of built-up starch, it is characterized in that being made up of the raw material of the following mass percent by flour consumption: 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.
2. the biological age resister of application built-up starch as claimed in claim 1 promotes the method for characteristics of cake, it is characterized in that comprising the following steps:
The low temperature fungal alpha-amylase of described quality proportioning, molecule distillating monoglyceride and stearoyl lactate and the flour after sieving are stirred, and be slowly mixed in egg paste, slow stirring 3 ~ 5min, injection molding completes in 3 ~ 5min, bake immediately, furnace temperature 180 DEG C keeps 10min, and furnace temperature rises to 220 DEG C and keeps 4min, packs to obtain finished product after being cooled to room temperature.
3. the biological age resister of application built-up starch as claimed in claim 2 promotes the method for characteristics of cake, it is characterized in that the biological age resister of built-up starch adds in breading operation.
4. the biological age resister of application built-up starch as claimed in claim 2 promotes the method for characteristics of cake, it is characterized in that the stirring before controlling baking, injection molding process completes in 15min.
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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| JPS6083551A (en) * | 1983-10-13 | 1985-05-11 | San Ei Chem Ind Ltd | Age-resistant soft rice cake |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Effective date of registration: 20220615 Address after: 313000 Building 2, No. 268, Chuangxin Road, Chengnan Industrial Park, Daochang Township, Wuxing District, Huzhou City, Zhejiang Province Patentee after: Youxian workshop (Zhejiang) Food Co.,Ltd. Address before: 310023 No. 318 stay Road, Xihu District, Zhejiang, Hangzhou Patentee before: ZHEJIANG University OF SCIENCE AND TECHNOLOGY |
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