CN104431752A - 一种家庭用即发馒头改良剂 - Google Patents
一种家庭用即发馒头改良剂 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本申请涉及一种家庭用即发馒头改良剂,其包含以质量百分比计的以下组分:10-30%的食用酵母、2-8%的单硬脂酸甘油酯、2-12%的硬脂酰乳酸钙、0.1-2%的柠檬酸、0.02-0.2%葡萄糖氧化酶、0.02-0.2%的脂肪氧化酶、1-5%的碳酸氢钠、其余为变性淀粉。本发明在制作馒头时使用方便,无需再添加酵母、小苏打及其他添加剂,在家庭用时方便、易控制,不会出现馒头发黄、回缩、起泡等常出现的问题,使馒头表皮光洁,口感香甜,延缓失水老化。
Description
技术领域
本发明涉及食品技术领域,特别涉及一种家庭用即发馒头改良剂,用于全面改善馒头的品质。
背景技术
目前,面粉及面制品的增白处理大多采用面粉增白剂,但有些增白剂如常用的过氧化苯甲酰有致癌性且加入到面粉中会对面粉营养成分破坏严重,消费者对化学增白剂的使用非常敏感,现在的消费者更倾向于采用不含增白剂的原粉来蒸制馒头。但是馒头制作工艺对手法、温度等要求比较多,家庭在蒸制馒头时经常会出现发黄、不起个、口感差等问题。而且很多消费者对于馒头制作中所要添加的酵母、小苏打等了解不够,在使用量和使用方法方面难以把握。
馒头是中国的一种传统的发酵面团汽蒸食品,是中国人特别是北方人的主食食品。馒头生产中存在馒头发酵不好、过于松软或者发硬、表皮起斑、口感差等问题。因此,人们使用面粉改良剂或者馒头改良剂来改善馒头的品质。尽管目前市场销售的普通馒头改良剂对改善馒头制品的品质具有一定的作用,人们仍然期望进一步改善馒头制品的口感、内部组织、表皮、白度等品质。
发明内容
本发明针对家庭蒸制馒头现有技术存在的不足,如有些消费者对酵母用量及馒头蒸制工艺把握不够,使蒸出的馒头品质不好等问题,本发明选用了食用酵母、小苏打、单硬脂酸甘油酯、硬脂酰乳酸钙、柠檬酸、葡萄糖氧化酶、脂肪氧化酶作为馒头增白抗老化的添加剂,添加到馒头中提高馒头色泽和口感等品质,为现有技术提供了一种使用方便、品质稳定的家庭用即发馒头改良剂。
为实现上述目的,本发明采取了如下的技术方案:
一方面,本发明提供了一种家庭用即发馒头改良剂,所述改良剂包括食用酵母、碳酸氢钠、单硬脂酸甘油酯、硬脂酰乳酸钙、柠檬酸、葡萄糖氧化酶和脂肪氧化酶,其通过复配添加到馒头中,从而改善馒头的品质。
在一个优选的实施方案中,所述食品改良剂由下述质量百分比的各组份组成:10-30%的食用酵母、2-8%的单硬脂酸甘油酯、2-12%的硬脂酰乳酸钙、0.1-2%的柠檬酸、0.02-0.2%葡萄糖氧化酶、0.02-0.2%的脂肪氧化酶、1-5%的碳酸氢钠、其余为变性淀粉。
进一步优选的,所述食品改良剂由下述质量百分比的各组份组成:15-25%的食用酵母、2-5%的单硬脂酸甘油酯、5-10%的硬脂酰乳酸钙、1-2%的柠檬酸、0.05-0.15%葡萄糖氧化酶、0.05-0.15%的脂肪氧化酶、2-4%的碳酸氢钠、其余为变性淀粉。
更优选的,所述食品改良剂由下述质量百分比的各组份组成:20%的食用酵母、3%的单硬脂酸甘油酯、5%的硬脂酰乳酸钙、1%的柠檬酸、0.1%葡萄糖氧化酶、0.1%的脂肪氧化酶、2%的碳酸氢钠、其余为变性淀粉。
本发明选用了食用酵母、碳酸氢钠、柠檬酸、葡萄糖氧化酶、脂肪氧化酶作为馒头增白抗老化的添加剂。
本发明所述食用酵母为干酵母粉。食用酵母分多种,为方便配制混合,本发明中优先选用干酵母粉。
本发明所述单硬脂酸甘油酯、硬脂酰乳酸钙在淀粉类食品抗老化方面有着显著的作用效果。能够同淀粉分子发生络合作用形成稳定的复合物,防止了因淀粉分子之间的再结晶而发生老化。糊化的直链淀粉是在分子内氢键的作用下发生链卷曲,形成α-螺旋状结构,这种α-螺旋状结构的内部形成一个疏水腔,具有疏水作用,乳化剂的疏水基团进入α-螺旋结构内并在这里与以疏水方式结合起来,形成一种稳定的强复合物,直链淀粉就在淀粉粒中被固定下来,向淀粉周围自由水中溶出的直链淀粉减少,防止了因淀粉分子之间的再结晶而发生老化。支链淀粉的直链状螺旋结构少,与乳化剂形成复合物的能力较小,但乳化剂借助氢键加成到支链淀粉的外部分枝上产生相互作用,防止淀粉的再结晶老化。
本发明所述变性淀粉为玉米变性淀粉、木薯变性淀粉或马铃薯变性淀粉。淀粉经过改性,在其分子上引入新的官能团或淀粉分子大小和克里性质,使其具有一些特殊的理化性能,作为一种改良剂使食品具有更好的性能。
葡萄糖氧化酶在氧参与的条件下,能催化葡萄糖转化成S-D-葡萄糖内酯,同时产生过氧化氢在过氧化氢酶作用下分解生成水和氧原子,氧原子可将面筋蛋白中的巯基氧化成双硫键,从而增强面团的网络结构,改善流变性能,提高面粉的吸水率,从而提高面团的稳定性和延伸性,能促进淀粉糊化,增大馒头体积,改善内部结构,软化瓤心。
与现有技术相比,本发明的有益效果在于:本发明在制作馒头时使用方便,无需再添加酵母、小苏打及其他添加剂,在家庭用时方便、易控制,不会出现馒头发黄、回缩、起泡等常出现的问题,使馒头表皮光洁,口感香甜,延缓失水老化。
具体实施方案
下面将进一步的举例来说明本发明。需要指出的是,以下说明仅仅是对本发明要求保护的技术方案的举例说明,并非对这些技术方案的任何限制。本发明的保护范围以所附权利要求书记载的内容为准。
实施例1:
配制100Kg家庭用即发馒头改良剂,其配方如下:
食用酵母20Kg,
单硬脂酸甘油酯3Kg,
硬脂酰乳酸钙5Kg,
柠檬酸1Kg,
葡萄糖氧化酶0.1Kg
脂肪氧化酶0.1Kg,
碳酸氢钠2Kg,
变性淀粉68.8Kg,
将上述原料混合,在V-型混合机中混合均匀,制成家庭用即发馒头改良剂,按照1%的添加量将其添加到面粉中进行馒头制作,与对照组比较,添加了该面粉改良剂的馒头在表皮白度、内部组织结构、口感等方面均有明显的效果。
实施例2:
配制100Kg家庭用即发馒头改良剂,其配方如下:
食用酵母15Kg,
单硬脂酸甘油酯2Kg,
硬脂酰乳酸钙3Kg,
柠檬酸0.5Kg,
葡萄糖氧化酶0.05Kg
脂肪氧化酶0.05Kg,
碳酸氢钠1Kg,
变性淀粉78.4Kg,
将上述原料混合,在V-型混合机中混合均匀,制成家庭用即发馒头改良剂,按照2%的添加量将其添加到面粉中进行馒头制作,与对照组比较,添加了该面粉改良剂的馒头在表皮和内部组织结构上都有所改善,而且组织松软,口感香甜。
实施例3:
配制100Kg家庭用即发馒头改良剂,其配方如下:
食用酵母25Kg,
单硬脂酸甘油酯5Kg,
硬脂酰乳酸钙8Kg,
柠檬酸2Kg,
葡萄糖氧化酶0.2Kg
脂肪氧化酶0.2Kg,
碳酸氢钠4Kg,
变性淀粉55.6Kg,
将上述原料混合,在V-型混合机中混合均匀,制成家庭用即发馒头改良剂,按照1.5%的添加量将其添加到面粉中进行馒头制作,与对照组比较,添加了该面粉改良剂的馒头在表皮和内部组织结构上都有所改善,而且松软筋道。
实施例4:
下表为成品馒头评分细则(总分100)
根据上述评分标准将使用实施例1~3配制的馒头改良剂制成的馒头和使用普通方法制作的馒头进行对比,其评分记录如下:
通过实验可以看出,使用本发明的馒头改良剂制作的馒头,在发酵程度、表皮、内部组织结构、口感和气味等方面均有明显的改善。
本发明内容仅仅举例说明了要求保护的一些具体实施方案,其中一个或更多个技术方案中所记载的技术特征可以与任意的一个或多个技术方案相组合,这些经组合而得到的技术方案也在本申请保护范围内,就像这些经组合而得到的技术方案已经在本发明公开内容中具体记载一样。
Claims (6)
1.一种家庭用即发馒头改良剂,其特征在于由下述质量百分比的各组份组成:10-30%的食用酵母、2-8%的单硬脂酸甘油酯、2-12%的硬脂酰乳酸钙、0.1-2%的柠檬酸、0.02-0.2%葡萄糖氧化酶、0.02-0.2%的脂肪氧化酶、1-5%的碳酸氢钠、其余为变性淀粉。
2.如权利要求1所述的家庭用即发馒头改良剂,其特征在于由下述质量百分比的各组份组成:15-25%的食用酵母、2-5%的单硬脂酸甘油酯、5-10%的硬脂酰乳酸钙、1-2%的柠檬酸、0.05-0.15%葡萄糖氧化酶、0.05-0.15%的脂肪氧化酶、2-4%的碳酸氢钠、其余为变性淀粉。
3.如权利要求1-2任一项所述的家庭用即发馒头改良剂,其特征在于由下述质量百分比的各组份组成:20%的食用酵母、3%的单硬脂酸甘油酯、5%的硬脂酰乳酸钙、1%的柠檬酸、0.1%葡萄糖氧化酶、0.1%的脂肪氧化酶、2%的碳酸氢钠、其余为变性淀粉。
4.如权利要求1-3任一项所述的家庭用即发馒头改良剂,其特征在于,所述食用酵母为干酵母粉。
5.如权利要求1-4任一项所述的家庭用即发馒头改良剂,其特征在于,所述变性淀粉为玉米变性淀粉、木薯变性淀粉或马铃薯变性淀粉。
6.一种权利要求1-5所述的家庭用即发馒头改良剂的制备方法,其特征在于,将所述改良剂中的各组份按照其所占比例搅拌混合均匀即得。
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