CN104431665A - Flour improver and preparation method thereof - Google Patents
Flour improver and preparation method thereof Download PDFInfo
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- CN104431665A CN104431665A CN201410825072.XA CN201410825072A CN104431665A CN 104431665 A CN104431665 A CN 104431665A CN 201410825072 A CN201410825072 A CN 201410825072A CN 104431665 A CN104431665 A CN 104431665A
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- flour
- improver
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a flour improver, and in particular relates to a flour brightening improver. The flour improver is prepared from the following components in percentage by weight: 33 to 37% of calcium stearoyl lactylate (CSL)/ sodium stearyl lactate (SSL), 22 to 28% of edible phosphate, 1 to 3% of lipase, 10 to 18% of active soybean flour, and 100% of modified starch. The invention also provides a preparation method of the flour improver. The flour improver has the advantages that the safe and effective method is performed for improving the brightness of flour, and thus the quality of the flour products can be obviously raised.
Description
Technical field
The present invention relates to a kind of flour improver, particularly flour whitening modifier, belong to food additives field.
Background technology
Flour is the fine powder that cereal leaves endosperm after milling and being separated removal chaff powder and embryo.New flour milling powder bleached through several weeks or autoxidation for more time, was called aging.Slow, uneven, the easy moisture absorption of natural aging process is contaminated.Thus, flour milling industry often adopts the method for adding whitening modifier, accelerates ageing of flour and maturation, improves the processing characteristics of flour.Flour whitening modifier is added in the middle of Flour product, the bread produced and steamed bun can be made all to be improved in institutional framework, surface smoothness and whiteness.But sometimes owing to excessively pursuing the whiteness of flour, add bleaching agent and exceed safety margins, bring potential safety hazard to consumer health.Brightening agent conventional at present comprises benzoyl peroxide, phosphate, carbonate etc.
The present invention is the problem such as the contaminated and brightening agent improper use of uneven for Flour colour, the easy moisture absorption mainly, adopts method safely and effectively to improve the whiteness of flour, increases its edibility.
Flour improver according to the present invention is joined in flour, the Flour product produced can be made all to be improved in institutional framework, epidermis fineness and whiteness, particularly improve comparatively obvious in the epidermis fineness and whiteness of steamed bun.
Summary of the invention
In order to solve prior art problem, the invention provides a kind of flour improver, it comprises following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 33-37%, the edible phosphate of 22-28%, the lipase of 1-3%, the active soybean flour of 10-18% and the dosage converted starch to 100%.
In one embodiment, described flour improver is made up of following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 35%, the edible phosphate of 25%, the lipase of 2%, the active soybean flour of 13% and the dosage converted starch to 100%.
Another object of the present invention is the method providing described flour improver, and it comprises the following steps:
1) each component is taken according to the component ratio of described flour improver, and
2) by step 1) in each component of taking mix.
Mixed proportion can be following ratio by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 33-37%, the edible phosphate of 22-28%, the lipase of 1-3%, the active soybean flour of 10-18% and the dosage converted starch to 100%.
In one embodiment, mixed proportion is CSL (the CSL)/stearoyl lactate (SSL) of by weight percentage 35%, edible phosphate, the lipase of 2%, the active soybean flour of 13% and the dosage converted starch to 100% of 25%.
Another object of the present invention is to provide the Flour product utilizing above-mentioned flour improver to make.Such Flour product can comprise steamed bun, bread etc.
Another object of the present invention is to provide the method using above-mentioned flour improver to make Flour product.
Make in method according to the present invention in the process of Flour product, the addition of flour improver of the present invention is the 0.2-0.5% of flour weight.
In one embodiment, be 0.3% of flour weight according to the addition of flour improver of the present invention.
Another object of the present invention is to provide above-mentioned flour improver making the purposes in Flour product.
Beneficial effect of the present invention is that the bread that can make to produce and steamed bun are all improved in institutional framework, epidermis fineness and whiteness, particularly improves comparatively obvious in the epidermis fineness and whiteness of steamed bun.
Detailed description of the invention
In the present invention, the percentage for describing constituent content is all percentage by weight.
Unless other requirement in the application, in whole description and claims, word " comprises " and " comprising " should be interpreted as meaning that is open, that include formula, namely " includes but not limited to ".
" embodiment " mentioned in whole description or " embodiment " or " in another embodiment " or " in certain embodiments " means to comprise at least one embodiment and relevant concrete reference feature, structure or the feature described in this embodiment.Therefore, the phrase " in one embodiment " that diverse location occurs in whole description or " in embodiments " or " in another embodiment " or " in certain embodiments " need not all refer to same embodiment.In addition, concrete key element, structure or feature can combine in any suitable manner in one or more embodiment.
Except specifically describing, those skilled in the art can use for reference present disclosure and be easy to change the present invention as herein described and change, such as suitable feed change component ratio etc.Should be understood that, all similar changes and change apparent to those skilled in the art, they are all deemed to be included in the present invention.The present invention also comprises all in this manual steps that is that mention or that point out and feature, and in described step and feature any two or more any combination and all combinations.
Term used herein " Flour product " means to take flour as a large based food of primary raw material.Flour product mainly comprises baked goods and the large class of cooking food two.Baked goods refers to raw material based on cereal or grain dust, add oil, one or more auxiliary materials such as sugar, egg, milk, adopt baking process sizing and the ripe solid-state instant food of a large class, such as bread, biscuit, cake etc.Be primary raw material with flour during cooking food, through a based food of decatize or poach mode shortening, such as steamed bun, vermicelli etc.
The Flour product related to herein comprises bread and steamed bun.
" converted starch " that use in the present invention means the starch through modification.Converted starch has some special physicochemical properties, add to can to make after in food formula food process or edible time there is better performance.Converted starch is used mainly as thickener, gelling agent, binding agent and stabilizing agent etc. in food industry.Converted starch can substitute expensive raw material, reduces food manufacturing cost, provides food quality to increase economic efficiency simultaneously.In making Flour product, mainly utilize thickening property, moulding property, stability and Effect On Gelatinization Characteristics that converted starch is good.
" CSL (the CSL)/stearoyl lactate (SSL) " that use in the present invention is a kind of food additives, have and increase muscle, emulsification, anti-aging, the effect such as fresh-keeping, the elasticity of dough, toughness can be strengthened and hold gas, increase the volume of bread, steamed bun, improve institutional framework.
" edible phosphate " that use in the present invention can increase the water absorbing capacity of starch when machined surface goods, strengthen the water absorption and swelling ability of mucedin, thus increases the retentiveness of dough.The pH value of phosphatic resiliency Absorbable organic halogens dough, prevents look, goes bad and improves local flavor and the mouthfeel of Flour product.The characteristic of phosphate chela and metal ion makes Flour product protein form network structure, and strengthen noodles muscle degree, improve viscoplasticity in bakery processing, the most important purposes of phosphate discharges gas with alkaline matter neutralization reaction and makes leavening agent.In addition phosphate is also used as dough conditioners, flour-dough improver, buffer and yeast food.
" lipase " that uses in the present invention as the substrate of flour endogenous lipoxidase, by oxidation reaction, by the coloring matter bleaching in flour, thus can increase the whiteness of Flour product.The single vinegar produced after lipase effect increases the generation of starch-fat compound, thus suppresses the swelling of starch granules, increases bite and the smooth feeling of Flour product, reduces viscosity.Lipase can also increase the stability of dough.
" active soybean flour " that use in the present invention means the also intact soy meal of lipoxidase activity, can play discoloration in Flour product, also can improve the quality of dough.
According to a first aspect of the invention, provide flour improver, it comprises following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 33-37%, the edible phosphate of 22-28%, the lipase of 1-3%, the active soybean flour of 10-18% and the dosage converted starch to 100%.
In certain embodiments, the percentage by weight of CSL (CSL)/stearoyl lactate (SSL) can be 33%, 34%, 35%, 36% or 37%.
In certain embodiments, the percentage by weight of edible phosphate can be 22%, 23%, 24%, 25%, 26%, 27% or 28%.
In certain embodiments, the percentage by weight of lipase can be 1%, 2% or 3%.
In certain embodiments, the percentage by weight of active soybean flour can be 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17% or 18%.
In one embodiment, flour improver according to the present invention is made up of following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 35%, the edible phosphate of 25%, the lipase of 2%, the active soybean flour of 13% and the dosage converted starch to 100%.
Known in the art and any said components that can buy from the market is all applicable to the present invention.
According to a second aspect of the invention, provide the preparation method of above-mentioned flour improver, it comprises the following steps:
1) each component is taken according to the component ratio of described flour improver, and
2) by step 1) in each component of taking mix.
According to a third aspect of the present invention, the Flour product by using above-mentioned flour improver to make is provided.
According to a fourth aspect of the present invention, provide the method making Flour product, it employs above-mentioned flour improver in manufacturing process.
Make in method according to the present invention in the process of Flour product, be the 0.2-0.5% of flour weight according to the addition of flour improver of the present invention, 0.5%, 0.4%, 0.3% and 0.2% can be thought.
In one embodiment, be 0.3% of flour weight according to the addition of flour improver of the present invention.
According to a fifth aspect of the present invention, provide above-mentioned flour improver and make the purposes in Flour product.
The Flour product using flour improver of the present invention to produce all is improved in institutional framework, epidermis fineness and whiteness, particularly improves comparatively obvious in the epidermis fineness and whiteness of steamed bun.
In order to understand the present invention further, below by embodiment, the present invention is described in detail.
Embodiment 1
The flour improver of 100g is taken in following ratio:
Said components is mixed, stirs in mixing and blending machine.After mixing by its according to 0.3% addition add in the middle of Plain flour and make steamed bun.
Embodiment 2
The flour improver of 100g is taken in following ratio:
Said components is mixed, stirs in mixing and blending machine.After mixing by its according to 0.5% addition add in the middle of Plain flour and make steamed bun.
Embodiment 3
The flour improver of 100g is taken in following ratio:
Said components is mixed, stirs in mixing and blending machine.After mixing by its according to 0.2% addition add in the middle of Plain flour and make steamed bun.
Same Plain flour will be used, but the steamed bun that the flour improver not adding the present invention makes as a control group (n=2).Standards of grading are below used to mark to embodiment 1,2 and 3 and control group:
Through comparing with control group, the steamed bun in embodiment 1,2 and 3 is obviously more excellent in all fields, especially surface smoothness and whiteness (i.e. outward appearance, color and luster).Concrete outcome sees the following form.
| Project | Score value | Embodiment 1 | Embodiment 2 | Embodiment 3 | Contrast 1 | Contrast 2 |
| Specific volume | 20 | 20 | 19 | 18 | 16 | 15 |
| Outward appearance | 15 | 15 | 15 | 14 | 8 | 8 |
| Color and luster | 10 | 10 | 10 | 10 | 7 | 6 |
| Structure | 15 | 15 | 14 | 13 | 12 | 10 |
| Malleable | 20 | 19 | 18 | 18 | 15 | 16 |
| Stick to one's teeth | 15 | 14 | 14 | 14 | 13 | 12 |
| Smell | 5 | 5 | 5 | 5 | 5 | 4 |
| Total score | 100 | 98 | 95 | 92 | 76 | 71 |
The explanation of above embodiment only understands the present invention for helping, and embodiments of the present invention are not restricted to the described embodiments.It should be pointed out that to those skilled in the art, under the prerequisite not departing from the present invention's essence and scope, can carry out some changes and change to the present invention, these changes and change also fall in essence of the present invention and scope.
Claims (10)
1. a flour improver, is characterized in that: comprise following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 33-37%, the edible phosphate of 22-28%, the lipase of 1-3%, the active soybean flour of 10-18% and the dosage converted starch to 100%.
2. flour improver according to claim 1, it is made up of following component by weight percentage: CSL (the CSL)/stearoyl lactate (SSL) of 35%, the edible phosphate of 25%, the lipase of 2%, the active soybean flour of 13% and the dosage converted starch to 100%.
3. the preparation method of the flour improver described in claim 1 or 2, it comprises the following steps:
1) each component is taken according to the component ratio of described flour improver, and
2) by step 1) in each component of taking mix.
4. Flour product, is characterized in that by using the flour improver according to any one of claim 1 or 2 to be made.
5. Flour product according to claim 4, it comprises steamed bun and bread.
6. make a method for Flour product, it is characterized in that the flour improver used in fabrication described in claim 1 or 2.
7. method according to claim 6, wherein said Flour product comprises steamed bun and bread.
8. method according to claim 6, is characterized in that the 0.2-0.5% of addition for flour weight of the flour improver described in used claim 1 or 2.
9. method according to claim 8, it is characterized in that the addition of the flour improver described in used claim 1 or 2 is flour weight 0.3%.
10. the flour improver described in claim 1 or 2 is making the purposes in Flour product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825072.XA CN104431665A (en) | 2014-12-26 | 2014-12-26 | Flour improver and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825072.XA CN104431665A (en) | 2014-12-26 | 2014-12-26 | Flour improver and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431665A true CN104431665A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410825072.XA Pending CN104431665A (en) | 2014-12-26 | 2014-12-26 | Flour improver and preparation method thereof |
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| CN (1) | CN104431665A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN1526287A (en) * | 2003-03-06 | 2004-09-08 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
| CN1530018A (en) * | 2003-03-17 | 2004-09-22 | 深圳市海川实业股份有限公司 | Flour improver for guang-type steamed bread |
| 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 |
-
2014
- 2014-12-26 CN CN201410825072.XA patent/CN104431665A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN1526287A (en) * | 2003-03-06 | 2004-09-08 | 深圳市海川实业股份有限公司 | Flour whitening modifier |
| CN1530018A (en) * | 2003-03-17 | 2004-09-22 | 深圳市海川实业股份有限公司 | Flour improver for guang-type steamed bread |
| 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 |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
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| WD01 | Invention patent application deemed withdrawn after publication |