CN104473295A - Steamed bun preservative and use method - Google Patents

Steamed bun preservative and use method Download PDF

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Publication number
CN104473295A
CN104473295A CN201410801774.4A CN201410801774A CN104473295A CN 104473295 A CN104473295 A CN 104473295A CN 201410801774 A CN201410801774 A CN 201410801774A CN 104473295 A CN104473295 A CN 104473295A
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CN
China
Prior art keywords
steamed bun
antistaling agent
agent according
starch
percentage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410801774.4A
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Chinese (zh)
Inventor
余明华
从浩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANDONG SUNKEEN BIOLOGICAL Co Ltd
Original Assignee
SHANDONG SUNKEEN BIOLOGICAL Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SHANDONG SUNKEEN BIOLOGICAL Co Ltd filed Critical SHANDONG SUNKEEN BIOLOGICAL Co Ltd
Priority to CN201410801774.4A priority Critical patent/CN104473295A/en
Publication of CN104473295A publication Critical patent/CN104473295A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides a steamed bun preservative which comprises glycerol monocaprylate, calcium propionate, ascorbic acid, citric acid, amylase, cellulaseand starch. Particularly, the steamed bunpreservative comprises components in percentage by mass as follows: 30% of glycerol monocaprylate, 20% of calcium propionate, 4% of ascorbic acid, 20% of citric acid, 0.2% of amylase, 0.2% of cellulose and the balance of starch. The invention further provides a preparation method and an application of the steamed bun preservative.

Description

A kind of steamed bun antistaling agent and using method
Technical field
The present invention relates to a kind of steamed bun antistaling agent, and using method.
Background technology
Steamed bun is primary raw material with wheat flour, is one of Chinese tradition staple food, and particularly at north of China, steamed bun is one of main food in people's daily life.How anti-corrosive fresh-keeping, extends the key factor that its shelf life is restriction steamed bun industrialization degree.Hardening after steamed bun cooling, easily occur aging, affect mouthfeel and quality.Adopt chemical preservative about the fresh-keeping majority of steamed bun now, owing to using anticorrisive agent to there is certain risk, anticorrisive agent is edible for a long time can cause a series of health problem, simultaneously general to the antiageing effect performance of steamed bun.According to the demand in market and the defect of existing product, a kind of safety of exploitation, healthy, effective steamed bun antistaling agent are very necessary.
The present invention is directed to some shortcomings existing for existing steamed bun antisepsis antistaling agent, anticorrisive agent is edible for a long time can cause potential safety hazard, and particularly Use out of range can produce harm to health, and the antiageing effect of steamed bun is not obvious etc., and problem proposes solution.
Summary of the invention
An object of the present invention is to provide a kind of steamed bun antistaling agent, it comprises: Capmul MCM C8, calcium propionate, ascorbic acid, citric acid, amylase, cellulase and starch.
The present invention mainly apply there is antiseptic effect Capmul MCM C8, calcium propionate, ascorbic acid and citric acid to reach the effect of anti-corrosive fresh-keeping, applying starch enzyme, cellulase reach and brighten and aging-resistant effect.
In certain embodiments of the invention, described steamed bun antistaling agent comprises following component by percentage to the quality:
All the other are starch.
In certain embodiments of the invention, described steamed bun antistaling agent comprises following component by percentage to the quality:
All the other are starch.
In certain embodiments of the invention, described steamed bun antistaling agent comprises following component by percentage to the quality: Capmul MCM C8 30%, calcium propionate 20%, ascorbic acid 4%, citric acid 20%, amylase 0.2%, cellulase 0.2%, and all the other are starch.
In certain embodiments, the mass percent of described Capmul MCM C8 can be 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%.
In certain embodiments, the mass percent of described calcium propionate can be 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%.
In certain embodiments, the mass percent of described ascorbic acid can be 2%, 3%, 4%, 5%, 6%.
In certain embodiments, the mass percent of described citric acid can be 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%.
In certain embodiments, described diastatic mass percent can be 0.1%, 0.2%, 0.3%, 0.4% or 0.5%.
In certain embodiments, the mass percent of described cellulase can be 0.1%, 0.2%, 0.3%, 0.4% or 0.5%.
Another object of the present invention is to provide the method manufacturing described steamed bun antistaling agent, and it comprises:
1) each component is taken in accordance with the appropriate ratio, and
2) by step 1) each component of taking mixes.
Another object of the present invention is to provide a kind of method manufacturing steamed bun, and it comprises:
1) by the premix 3 minutes in dough mixing machine of steamed bun antistaling agent according to any one of the claim 1-4 of the active dry yeast of flour, flour amount 1%, flour amount 0.5%, add suitable quantity of water and be kneaded into dough;
2) by dough on tablet press machine continuously after folding compressing tablet 10 times, be rolled into face volume, it is shaping that circle is rubbed in segmentation with the hands;
3) the steamed bun base after shaping is put into temperature 37 DEG C, the face 1 hour of waking up in the awake face case of moisture-saturated, puts into FCL and steams 25 minutes.
Another object of the present invention is to provide described steamed bun antistaling agent and is preparing the purposes in steamed bun.
Composition in steamed bun antistaling agent of the present invention adds can play cooperative effect, plays corrosion-resistanting fresh-keeping effect well, extends the shelf-life of steamed bun.
Detailed description of the invention
Embodiment 1
According to following mass percent for taking each component: Capmul MCM C8 26%, 22% calcium propionate, 3% ascorbic acid, 25% citric acid, 0.1% amylase, 0.4% cellulase, 23.5% starch, mix.
Embodiment 2
According to following mass percent for taking each component: Capmul MCM C8 32%, 17% calcium propionate, 6% ascorbic acid, 18% citric acid, 0.3% amylase, 0.1% cellulase, 26.6% starch, mix.
Embodiment 3
According to following mass percent for taking each component: Capmul MCM C8 30%, 20% calcium propionate, 4% ascorbic acid, 20% citric acid, 0.2% amylase, 0.2% cellulase, 25.6% starch, mix.
Embodiment 4
By the steamed bun antistaling agent of one of the active dry yeast of flour, flour amount 1%, the embodiment 1-3 of flour amount 0.5% premix 3 minutes in dough mixing machine, add suitable quantity of water and be kneaded into dough; By dough on tablet press machine continuously after folding compressing tablet 10 times, be rolled into face volume, it is shaping that circle is rubbed in segmentation with the hands; Steamed bun base after shaping is put into temperature 37 DEG C, and in the awake face case of moisture-saturated, 1 hour, awake face, puts into FCL and steams 25 minutes; After steamed bun cooling after steaming, normal temperature is preserved.
Comparative example
Make steamed bun according to embodiment 4 same procedure, difference is only not use steamed bun antistaling agent of the present invention.
Embodiment 5: sanitary index
Sanitary index detects the sanitary index of fresh-keeping steamed bun and comparative example steamed bun according to the project that GB7099-2003 " cake, bread sanitary index " specifies, total plate count is qualified below 1500, namely represent with " qualified ", higher than 1500 directly provide the numerical value recorded, the results are shown in Table 1.
Embodiment 6:
Measure steamed bun whiteness with the CR-400 type colour difference meter of Konica Minolta company, negative value is more close to 0, and steamed bun is whiter, the results are shown in Table 1.
Table 1 sanitary index result of the test
As shown in Table 1, the steamed bun whiteness adopting steamed bun antistaling agent of the present invention to produce is higher, and fresh-keeping effect is better, extends the shelf-life of steamed bun.

Claims (7)

1. a steamed bun antistaling agent, it comprises: Capmul MCM C8, calcium propionate, ascorbic acid, citric acid, amylase, cellulase and starch.
2. steamed bun antistaling agent according to claim 1, is characterized in that, it comprises following component by percentage to the quality:
3. steamed bun antistaling agent according to claim 2, is characterized in that, it comprises following component by percentage to the quality:
4. steamed bun antistaling agent according to claim 3, it is characterized in that, it comprises following component by percentage to the quality: Capmul MCM C8 30%, calcium propionate 20%, ascorbic acid 4%, citric acid 20%, amylase 0.2%, cellulase 0.2%, and all the other are starch.
5. the manufacture method of steamed bun antistaling agent according to any one of claim 1-4, it comprises:
1) each component is taken in accordance with the appropriate ratio, and
2) by step 1) each component of taking mixes.
6. make the method for steamed bun, it comprises:
1) by the premix 3 minutes in dough mixing machine of steamed bun antistaling agent according to any one of the claim 1-4 of the active dry yeast of flour, flour amount 1%, flour amount 0.5%, add suitable quantity of water and be kneaded into dough;
2) by dough on tablet press machine continuously after folding compressing tablet 10 times, be rolled into face volume, it is shaping that circle is rubbed in segmentation with the hands;
3) the steamed bun base after shaping is put into temperature 37 DEG C, the face 1 hour of waking up in the awake face case of moisture-saturated, puts into FCL and steams 25 minutes.
7. the purposes in steamed bun prepared by steamed bun antistaling agent according to any one of claim 1-4.
CN201410801774.4A 2014-12-19 2014-12-19 Steamed bun preservative and use method Pending CN104473295A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410801774.4A CN104473295A (en) 2014-12-19 2014-12-19 Steamed bun preservative and use method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410801774.4A CN104473295A (en) 2014-12-19 2014-12-19 Steamed bun preservative and use method

Publications (1)

Publication Number Publication Date
CN104473295A true CN104473295A (en) 2015-04-01

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CN201410801774.4A Pending CN104473295A (en) 2014-12-19 2014-12-19 Steamed bun preservative and use method

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685804A (en) * 2016-01-28 2016-06-22 河南兴泰科技实业有限公司 Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669216A (en) * 2012-05-25 2012-09-19 开封市天丰面业有限责任公司 Production process of wheat germ steamed bread
CN102669556A (en) * 2011-11-16 2012-09-19 宁夏天瑞产业集团现代农业有限公司 Garland chrysanthemum refreshment-keeping noodle
CN103262875A (en) * 2013-05-14 2013-08-28 扬州润园投资发展有限公司 Steamed bread improver

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669556A (en) * 2011-11-16 2012-09-19 宁夏天瑞产业集团现代农业有限公司 Garland chrysanthemum refreshment-keeping noodle
CN102669216A (en) * 2012-05-25 2012-09-19 开封市天丰面业有限责任公司 Production process of wheat germ steamed bread
CN103262875A (en) * 2013-05-14 2013-08-28 扬州润园投资发展有限公司 Steamed bread improver

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685804A (en) * 2016-01-28 2016-06-22 河南兴泰科技实业有限公司 Food auxiliary material and long-guarantee-period sealed packaged steamed buns prepared from food auxiliary material
CN105685804B (en) * 2016-01-28 2019-07-05 河南兴泰科技实业有限公司 A kind of food ingredient and long shelf-life sealed package steamed bun made of it

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