CN104798850B - A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent - Google Patents
A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent Download PDFInfo
- Publication number
- CN104798850B CN104798850B CN201510238518.3A CN201510238518A CN104798850B CN 104798850 B CN104798850 B CN 104798850B CN 201510238518 A CN201510238518 A CN 201510238518A CN 104798850 B CN104798850 B CN 104798850B
- Authority
- CN
- China
- Prior art keywords
- bread
- neokestose
- wheat
- tritici aestivi
- semen tritici
- 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.)
- Active
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 64
- 239000000284 extract Substances 0.000 title claims abstract description 41
- HQFMTRMPFIZQJF-MBBOGVHQSA-N (3r,4s,5s,6r)-2-[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O[C@@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O1 HQFMTRMPFIZQJF-MBBOGVHQSA-N 0.000 title claims abstract description 37
- HQFMTRMPFIZQJF-UAEIHXJMSA-N neokestose Natural products OC[C@H]1O[C@@](CO)(OC[C@H]2O[C@@H](O[C@]3(CO)O[C@H](CO)[C@@H](O)[C@@H]3O)[C@H](O)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O HQFMTRMPFIZQJF-UAEIHXJMSA-N 0.000 title claims abstract description 37
- 210000000582 semen Anatomy 0.000 title claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 32
- 235000019634 flavors Nutrition 0.000 title claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 24
- 238000013329 compounding Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 45
- 235000021307 Triticum Nutrition 0.000 claims abstract description 40
- 239000004382 Amylase Substances 0.000 claims abstract description 20
- 102000013142 Amylases Human genes 0.000 claims abstract description 20
- 108010065511 Amylases Proteins 0.000 claims abstract description 20
- 235000019418 amylase Nutrition 0.000 claims abstract description 20
- 238000006243 chemical reaction Methods 0.000 claims description 32
- 229930006000 Sucrose Natural products 0.000 claims description 27
- 239000005720 sucrose Substances 0.000 claims description 27
- 108091005804 Peptidases Proteins 0.000 claims description 24
- 239000004365 Protease Substances 0.000 claims description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 24
- 239000000047 product Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 19
- 239000006228 supernatant Substances 0.000 claims description 15
- 210000004027 cell Anatomy 0.000 claims description 14
- 239000004519 grease Substances 0.000 claims description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 11
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 239000001888 Peptone Substances 0.000 claims description 10
- 108010080698 Peptones Proteins 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000019319 peptone Nutrition 0.000 claims description 10
- 238000011218 seed culture Methods 0.000 claims description 10
- 229940041514 candida albicans extract Drugs 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 239000012138 yeast extract Substances 0.000 claims description 9
- 241000081271 Phaffia rhodozyma Species 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 125000000185 sucrose group Chemical group 0.000 claims description 8
- 235000001014 amino acid Nutrition 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 210000001082 somatic cell Anatomy 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 6
- GHCZTIFQWKKGSB-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid;phosphoric acid Chemical compound OP(O)(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O GHCZTIFQWKKGSB-UHFFFAOYSA-N 0.000 claims description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 5
- 206010013786 Dry skin Diseases 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 5
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 5
- 235000004279 alanine Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000000399 orthopedic effect Effects 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000675 anti-caries Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 abstract 1
- 230000035790 physiological processes and functions Effects 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000222057 Xanthophyllomyces dendrorhous Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 239000012620 biological material Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D13/00—Finished or partly finished bakery products
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent, belongs to food processing technology field.Neokestose is a kind of new functional oligose in the present invention, it is low in calories with low sugariness, pre- anti-caries, improve gut flora relax bowel wait physiological function, and select wheat through strictly screen, pass through neutral proteinase and amylase stepwise discretization, obtain the special Semen Tritici aestivi extract of quality, both are mixed to get to bread flavor agent in proportion again, is added to and not only assigns bread natural wheat fragrance and burnt odor taste after bread, more bread can be made to possess special nutritive value.
Description
Technical field
The present invention relates to the method and its application that a kind of neokestose compounding Semen Tritici aestivi extract prepares bread flavor agent, belong to
Food processing technology field.
Background technology
Neokestose（neokestose）It is to be connected by a fructosyl with the carbon potential of glucosyl group 6 in sucrose molecule structure
Into ketose, there is the similar property of common FOS, including moisturising, taste is fresh and sweet, anti-caries tooth, low heat value, changes
Kind intestinal flora, improves stomach immunity and other effects.In addition, compared with general FOS, neokestose has preferably propagation
The ability of Bifidobacterium.Use phaffia rhodozyma can be effectively by sucrose inversion for neokestose, fermentation substrate source is wide, economical real
Favour.
Wheat is to be distributed most wide cereal crops in the world, and its main component is starch and protein, in the food of people
Occupy critical role in terms of structure and food consumption.Using protease and amylase stepwise discretization wheat, the ammonia of small molecule is produced
The products such as base acid, reduced sugar, are bakeed through high temperature, can obtain peculiar flavour, can improve the taste of baked product.Meanwhile face
Neokestose with specific functionality and Semen Tritici aestivi extract compounding are added to bread by bag flavor essentially from Maillard reaction
Making in, while meet consumer to nutrition and the demand of flavor.
The content of the invention
The purpose of the present invention is that neokestose and the mixing of wheat enzymolysis product are added in bread as obtained by fermentation, is obtained
The special product of flavor taste.
Technical scheme：A kind of method that neokestose compounding Semen Tritici aestivi extract prepares bread flavor agent, step
It is as follows：
（1）The production of neokestose：The around-France husband's yeast-inoculated of picking two is in seed culture medium, in 22 DEG C of shaking table 220r/
Min shaken cultivation 48h, seed liquor is made；Seed liquor is inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, so
Fife's yeast cells is produced under the conditions of 24 DEG C of shaking table 250r/min afterwards, zymotic fluid is centrifuged after 3h and collects phaffia rhodozyma thalline
Cell；Gained cell is washed twice with the citrate phosphate buffer that pH is 5；
Sucrose solution is directly added into after wet thallus is weighed and carries out conversion production neokestose, conversion condition is：Reactant
It is for sucrose solution, somatic cells addition 40-100g/L, sucrose concentration 500g/L, reaction temperature is 28 DEG C, the reaction time
6h；Conversion liquid glucose is directly concentrated and dried to constant weight in 50 DEG C again, obtains neokestose finished product；
The seed culture medium is sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, with 1L go from
Sub- water is prepared；
The fermentation medium is sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, with 1L go from
Sub- water is prepared；
（2）The preparation of Semen Tritici aestivi extract：Wheat is digested with protease, gained protease hydrolyzed thing uses amylase again
Effect, product is centrifuged, supernatant is taken, that is, obtains Semen Tritici aestivi extract；
（3）Compounding：By neokestose and Semen Tritici aestivi extract in mass ratio 1:1-3 compounding mixing, that is, obtain product bread wind
Taste agent, for breadmaking.
Step（2）The preparation process of the Semen Tritici aestivi extract is as follows：
A, sorting：Using food-grade good quality wheat seed as raw material；
B, clean：Selected wheat seed is rinsed well with water, Wheat Species are removed with the sodium hypochlorite that mass concentration is 1%
The microorganism in sublist face, then with aseptic water washing 3 times, dry the moisture on wheat surface；
C, pulverize and sieve：Dry wheat is crushed with pulverizer, 80 mesh sieve to obtain wheat flour；
D, protease hydrolyzed：The white enzyme ︰ water of little Mai powder ︰ wood melon eggs is mixed by 40-50g ︰ 1-2U ︰ 1500-1600mL, in temperature
Spend to react 1-3h under the conditions of 50-60 DEG C, obtain protease hydrolyzed thing；
E, amylase enzymolysis：Above-mentioned protease hydrolyzed Wu ︰ amylase is mixed by 1-2g ︰ 150-160U, 50-70 DEG C of reaction
40-50min, amylase enzymolysis thing 5000rpm is centrifuged into 15min, supernatant is wheat just extract；
F, decolourize：Into above-mentioned supernatant, 95-99 ︰ 1-2 in mass ratio add activated carbon, pH 3-4.5 are adjusted, in temperature
For 80-90 DEG C of reaction 100-120min, filtered with diatomite, collect the 1/3- that filtrate is concentrated into original volume in 50 DEG C of dryings
1/4, finally collect concentrate, as Semen Tritici aestivi extract.
Free aminoacid content is in the Semen Tritici aestivi extract：Content of glutamic acid 80-100mg/100g, alanine content
10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of the bread flavor agent, by weight step are as follows：
Take 100 parts of dispensing flour, salt 0.5-1 parts, sugared 7-9 parts, dry ferment 0.3-0.5 parts, grease 4-6 parts, 60 parts of water,
Bread flavor agent 13-15 parts；Above dispensing in addition to grease, mix to dough surface it is smooth after add grease, quickly stir
Mixing is into bread dough；The modulus of elasticity of the bread dough is 22000-24000 Pa under scan frequency 20Hz；By bread
Dough is split, is round as a ball, and shaping is carried out after relaxation 15-20min；By orthopedic bread dough temperature be 38 DEG C, humidity 80%-
Fermentation 1.5h is placed in 90% fermentation room；The bread dough proofed is finally put into oven, bakees, obtain finished product wind after cooling
Taste bread.
Beneficial effects of the present invention：It is baked to assign face after bread flavor agent provided by the invention is added in bread
Bag more pleasant wheat fragrance and burnt odor taste, more can make bread possess special nutritive value.
Biological material specimens preservation：The phaffia rhodozyma bacterial strain is Xanthophyllomyces dendrorhous 269,
It is one plant of common genetic engineering Host Strains, in Southern Yangtze University Zhang Jingjuan in 2007 master thesis《Phaffia rhodozyma ferments
Produce neokestose》Disclosed in, by Southern Yangtze University's Foodstuffs Academy food component and the preservation of physical property research center.Applicant ensure from
From the applying date biomaterial is provided in 20 years to the public.
Embodiment
Embodiment 1
（1）The production of neokestose：In seed culture medium, phaffia rhodozyma bacterial strain is the around-France husband's yeast-inoculated of picking two
Xanthophyllomyces dendrorhous 269, seed culture medium are the g/L of sucrose 30, the g/L of peptone 5, yeast
The g/L of cream 3, in 22 DEG C of h of 220 r/min shaken cultivations of shaking table 48, seed liquor is made.Seed liquor is inoculated in fermented and cultured again
In base, inoculum concentration is 50g/L wet cells, and fermentation medium is the g/L of sucrose 40, the g/L of peptone 5, the g/L of yeast extract 4,
Then bulk method husband's yeast cells under the conditions of 24 DEG C of r/min of shaking table 250, Fife is collected into zymotic fluid centrifugation after 3h
Yeast somatic cells, cell are washed twice with citrate phosphate buffer, and being directly added into sucrose solution after wet thallus is weighed enters
Row conversion production neokestose, wherein conversion condition are：Reaction system is sucrose solution, the g/L of cell addition 70, and sucrose is dense
Spend and be：500 g/L, reaction temperature：28 DEG C, the reaction time：6 h, the zymotic fluid amount containing neokestose obtained after terminating are
215.67 g/L, then conversion liquid glucose is directly concentrated and dried to constant weight in 50 DEG C, obtain neokestose finished product；
（2）It is prepared by Semen Tritici aestivi extract：
A, sorting：Using food-grade good quality wheat seed as raw material；
B, clean：Selected wheat seed is rinsed well with water, Wheat Species are removed with the sodium hypochlorite that mass concentration is 1%
The microorganism in sublist face, then with aseptic water washing 3 times, dry the moisture on wheat surface；
C, pulverize and sieve：Dry wheat is crushed with pulverizer, 80 mesh sieve to obtain wheat flour；
D, protease hydrolyzed：The white enzyme ︰ water of little Mai powder ︰ wood melon eggs is mixed by 50g ︰ 1U ︰ 1500mL, is 55 DEG C of bars in temperature
2h is reacted under part, obtains protease hydrolyzed thing；
E, amylase enzymolysis：Above-mentioned protease hydrolyzed Wu ︰ amylase is mixed by 1g ︰ 150U, 60 DEG C of reaction 45min will
Product 5000rpm centrifuges 15min, and supernatant is wheat just extract；
F, decolourize：Into above-mentioned supernatant, 99 ︰ 1 in mass ratio add activated carbon, and regulation pH is 3, in 85 DEG C of reactions of temperature
120min, filtered with diatomite, collect filtrate and be concentrated into the 1/3 of original volume in 50 DEG C of dryings, finally collect concentrate, i.e.,
For Semen Tritici aestivi extract.
Wherein free aminoacid content is：Content of glutamic acid 90mg/100g, alanine content 15mg/L, Glycine Levels
8mg/100g, tyrosine content 80mg/L.
The detection method of free amino acid is as follows：The accurate sample for weighing 1.000 g is in 25 mL volumetric flasks, with 5 g/
100 mL trichloroacetic acids（TCA）Constant volume, 2 h are placed, are filtered with double-layer filter paper.Filtrate is taken to centrifuge, condition is 10000 r/min,
20 min.The mL of supernatant 1 is taken in 1.5 mL centrifuge tubes.Take 400 μ L to be measured from centrifuge tube, in automatic amino acid analyzer
Upper analysis measure.
Neokestose and Semen Tritici aestivi extract 1 ︰ 1 in mass ratio compoundings are prepared into bread flavor agent, for the making of bread,
Comprise the following steps that：
A, bread composition and ratio is by weight：100 parts of flour, 1 part of salt, 8 parts of sugar, 0.5 part of dry ferment, 5 parts of grease,
60 parts of water, 13 parts of bread flavor agent.Above dispensing mixes to the smooth rear oil for adding proportional quantity of dough surface in addition to grease
Bread dough is made in fat, quick stirring；The modulus of elasticity of the bread dough is 23000 Pa under scan frequency 20Hz；
B, bread dough is split, is round as a ball, shaping is carried out after relaxation 20min；
C, it is 38 DEG C in temperature by orthopedic bread dough, fermentation 1.5h is placed in the fermentation room of humidity 90%；
D, the bread dough proofed is finally put into oven, bakees, obtains finished product flavor bread after cooling.
Embodiment 2
A kind of method that neokestose compounding Semen Tritici aestivi extract prepares bread flavor agent, step are as follows：
（1）The production of neokestose：The around-France husband's yeast-inoculated of picking two is in seed culture medium, in 22 DEG C of shaking table 220r/
Min shaken cultivation 48h, seed liquor is made；Seed liquor is inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, so
Fife's yeast cells is produced under the conditions of 24 DEG C of shaking table 250r/min afterwards, zymotic fluid is centrifuged after 3h and collects phaffia rhodozyma thalline
Cell；Gained cell is washed twice with the citrate phosphate buffer that pH is 5；
Sucrose solution is directly added into after wet thallus is weighed and carries out conversion production neokestose, conversion condition is：Reactant
It is for sucrose solution, somatic cells addition 40-100g/L, sucrose concentration 500g/L, reaction temperature is 28 DEG C, the reaction time
6h；Conversion liquid glucose is directly concentrated and dried to constant weight in 50 DEG C again, obtains neokestose finished product；
The seed culture medium is sucrose 20 g/L, peptone 4g/L, yeast extract 2g/L, is prepared with 1L deionized waters；
The fermentation medium is sucrose 30g/L, peptone 4g/L, yeast extract 3g/L, is prepared with 1L deionized waters；
（2）The preparation of Semen Tritici aestivi extract：Wheat is digested with protease, gained protease hydrolyzed thing uses amylase again
Effect, product is centrifuged, supernatant is taken, that is, obtains Semen Tritici aestivi extract；
（3）Compounding：By neokestose and Semen Tritici aestivi extract in mass ratio 1:2 compounding mixing, that is, obtain product bread flavor
Agent, for breadmaking.
Step（2）The preparation process of the Semen Tritici aestivi extract is as follows：
A, sorting：Using food-grade good quality wheat seed as raw material；
B, clean：Selected wheat seed is rinsed well with water, Wheat Species are removed with the sodium hypochlorite that mass concentration is 1%
The microorganism in sublist face, then with aseptic water washing 3 times, dry the moisture on wheat surface；
C, pulverize and sieve：Dry wheat is crushed with pulverizer, 80 mesh sieve to obtain wheat flour；
D, protease hydrolyzed：The white enzyme ︰ water of little Mai powder ︰ wood melon eggs is mixed by 40g ︰ 1U ︰ 1500mL, is 50 DEG C of bars in temperature
3h is reacted under part, obtains protease hydrolyzed thing；
E, amylase enzymolysis：Above-mentioned protease hydrolyzed Wu ︰ amylase is mixed by 1g ︰ 150U, 50 DEG C of reaction 50min will
Amylase enzymolysis thing 5000rpm centrifuges 15min, and supernatant is wheat just extract；
F, decolourize：Into above-mentioned supernatant, 95 ︰ 1 in mass ratio add activated carbon, adjust pH 3, are 80 DEG C of reactions in temperature
120min, filtered with diatomite, collect filtrate and be concentrated into the 1/3 of original volume in 50 DEG C of dryings, finally collect concentrate, i.e.,
For Semen Tritici aestivi extract.
Free aminoacid content is in the Semen Tritici aestivi extract：Content of glutamic acid 80-100mg/100g, alanine content
10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of the bread flavor agent, by weight step are as follows：
Take 100 parts of dispensing flour, 0.5 part of salt, 7 parts of sugar, 0.3 part of dry ferment, 4 parts of grease, 60 parts of water, bread flavor agent
13 parts；Above dispensing in addition to grease, mix to dough surface it is smooth after add grease, bread face is made in quick stirring
Group；The modulus of elasticity of the bread dough is 22000 Pa under scan frequency 20Hz；Bread dough is split, be round as a ball, relaxation
Shaping is carried out after 15min；In temperature it is 38 DEG C by orthopedic bread dough, fermentation 1.5h is placed in the fermentation room of humidity 80%；
The bread dough proofed is finally put into oven, bakees, obtain finished product flavor bread after cooling.
Embodiment 3
A kind of method that neokestose compounding Semen Tritici aestivi extract prepares bread flavor agent, step are as follows：
（1）The production of neokestose：The around-France husband's yeast-inoculated of picking two is in seed culture medium, in 22 DEG C of shaking table 220r/
Min shaken cultivation 48h, seed liquor is made；Seed liquor is inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, so
Fife's yeast cells is produced under the conditions of 24 DEG C of shaking table 250r/min afterwards, zymotic fluid is centrifuged after 3h and collects phaffia rhodozyma thalline
Cell；Gained cell is washed twice with the citrate phosphate buffer that pH is 5；
Sucrose solution is directly added into after wet thallus is weighed and carries out conversion production neokestose, conversion condition is：Reactant
It is for sucrose solution, somatic cells addition 40g/L, sucrose concentration 500g/L, reaction temperature is 28 DEG C, reaction time 6h；
Conversion liquid glucose is directly concentrated and dried to constant weight in 50 DEG C again, obtains neokestose finished product；
The seed culture medium is the g/L of sucrose 30, the g/L of peptone 5, the g/L of yeast extract 3, is matched somebody with somebody with 1L deionized waters
System；
The fermentation medium is the g/L of sucrose 40, the g/L of peptone 5, the g/L of yeast extract 4, is matched somebody with somebody with 1L deionized waters
System；
（2）The preparation of Semen Tritici aestivi extract：Wheat is digested with protease, gained protease hydrolyzed thing uses amylase again
Effect, product is centrifuged, supernatant is taken, that is, obtains Semen Tritici aestivi extract；
（3）Compounding：By neokestose and Semen Tritici aestivi extract in mass ratio 1:3 compounding mixing, that is, obtain product bread flavor
Agent, for breadmaking.
Step（2）The preparation process of the Semen Tritici aestivi extract is as follows：
A, sorting：Using food-grade good quality wheat seed as raw material；
B, clean：Selected wheat seed is rinsed well with water, Wheat Species are removed with the sodium hypochlorite that mass concentration is 1%
The microorganism in sublist face, then with aseptic water washing 3 times, dry the moisture on wheat surface；
C, pulverize and sieve：Dry wheat is crushed with pulverizer, 80 mesh sieve to obtain wheat flour；
D, protease hydrolyzed：The white enzyme ︰ water of little Mai powder ︰ wood melon eggs is mixed by 50g ︰ 2U ︰ 1600mL, is 60 DEG C of bars in temperature
1h is reacted under part, obtains protease hydrolyzed thing；
E, amylase enzymolysis：Above-mentioned protease hydrolyzed Wu ︰ amylase is mixed by 2g ︰ 160U, 70 DEG C of reaction 40min will
Amylase enzymolysis thing 5000rpm centrifuges 15min, and supernatant is wheat just extract；
F, decolourize：Into above-mentioned supernatant, 95 ︰ 2 in mass ratio add activated carbon, adjust pH 4.5, are 90 DEG C anti-in temperature
100min is answered, is filtered with diatomite, the 1/3-1/4 that filtrate is concentrated into original volume in 50 DEG C of dryings is collected, finally collects dense
Contracting liquid, as Semen Tritici aestivi extract.
Free aminoacid content is in the Semen Tritici aestivi extract：Content of glutamic acid 80-100mg/100g, alanine content
10-20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L.
The application of the bread flavor agent, by weight step are as follows：
Take 100 parts of dispensing flour, 1 part of salt, 9 parts of sugar, 0.5 part of dry ferment, 6 parts of grease, 60 parts of water, bread flavor agent 15
Part；Above dispensing in addition to grease, mix to dough surface it is smooth after add grease, bread dough is made in quick stirring；
The modulus of elasticity of the bread dough is 22000-24000 Pa under scan frequency 20Hz；Bread dough is split, be round as a ball, pine
Shaping is carried out after relaxation 15-20min；In temperature it is 38 DEG C by orthopedic bread dough, fermentation is placed in the fermentation room of humidity 90%
1.5h；The bread dough proofed is finally put into oven, bakees, obtain finished product flavor bread after cooling.
Claims (3)
1. a kind of method that neokestose compounding Semen Tritici aestivi extract prepares bread flavor agent, it is characterised in that step is as follows：
（1）The production of neokestose：The around-France husband's yeast-inoculated of picking two is shaken in seed culture medium in 22 DEG C of shaking table 220r/min
Culture 48h is swung, seed liquor is made；Seed liquor is inoculated in fermentation medium, inoculum concentration is 50 g/L wet cells, then then at
Fife's yeast cells is produced under the conditions of 24 DEG C of shaking table 250r/min, zymotic fluid is centrifuged after 3h and collects phaffia rhodozyma somatic cells；
Gained cell is washed twice with the citrate phosphate buffer that pH is 5；
Sucrose solution is directly added into after wet thallus is weighed and carries out conversion production neokestose, conversion condition is：Reaction system is
Sucrose solution, somatic cells addition 40-100g/L, sucrose concentration 500g/L, reaction temperature is 28 DEG C, reaction time 6h；
Conversion liquid glucose is directly concentrated and dried to constant weight in 50 DEG C again, obtains neokestose finished product；
The seed culture medium is sucrose 20-30 g/L, peptone 4-5 g/L, yeast extract 2-3 g/L, with 1L deionized waters
Prepare；
The fermentation medium is sucrose 30-40 g/L, peptone 4-5 g/L, yeast extract 3-4 g/L, with 1L deionized waters
Prepare；
（2）The preparation of Semen Tritici aestivi extract：Wheat is digested with protease, gained protease hydrolyzed thing is made with amylase again
With product is centrifuged, supernatant is taken, that is, obtains Semen Tritici aestivi extract；Preparation process is as follows：
A, sorting：Using food-grade good quality wheat seed as raw material；
B, clean：Selected wheat seed is rinsed well with water, Wheat Species sublist is removed with the sodium hypochlorite that mass concentration is 1%
The microorganism in face, then with aseptic water washing 3 times, dry the moisture on wheat surface；
C, pulverize and sieve：Dry wheat is crushed with pulverizer, 80 mesh sieve to obtain wheat flour；
D, protease hydrolyzed：The white enzyme ︰ water of little Mai powder ︰ wood melon eggs is mixed by 40-50g ︰ 1-2U ︰ 1500-1600mL, is in temperature
1-3h is reacted under the conditions of 50-60 DEG C, obtains protease hydrolyzed thing；
E, amylase enzymolysis：Above-mentioned protease hydrolyzed Wu ︰ amylase is mixed by 1-2g ︰ 150-160U, 50-70 DEG C of reaction 40-
50min, amylase enzymolysis thing 5000rpm is centrifuged into 15min, supernatant is wheat just extract；
F, decolourize：Into above-mentioned supernatant, 95-99 ︰ 1-2 in mass ratio add activated carbon, adjust pH 3-4.5, are 80- in temperature
90 DEG C of reaction 100-120min, are filtered with diatomite, collect the 1/3-1/4 that filtrate is concentrated into original volume in 50 DEG C of dryings,
Finally collect concentrate, as Semen Tritici aestivi extract；
Free aminoacid content is in the Semen Tritici aestivi extract：Content of glutamic acid 80-100mg/100g, alanine content 10-
20mg/L, Glycine Levels 5-10mg/100g, tyrosine content 70-90mg/L；
（3）Compounding：By neokestose and Semen Tritici aestivi extract in mass ratio 1:1-3 compounding mixing, that is, obtain product bread flavor agent,
For breadmaking.
2. the application of the bread flavor agent prepared with claim 1 methods described, it is characterized in that step is as follows by weight：
Take 100 parts of dispensing flour, salt 0.5-1 parts, sugared 7-9 parts, dry ferment 0.3-0.5 parts, grease 4-6 parts, 60 parts of water, bread
Flavouring agent 13-15 parts；Above dispensing in addition to grease, mix to dough surface it is smooth after add grease, quick stirring system
Into bread dough；Bread dough is split, be round as a ball, shaping is carried out after relaxation 15-20min；By orthopedic bread dough in temperature
Spend for 38 DEG C, fermentation 1.5h is placed in humidity 80%-90% fermentation room；The bread dough proofed is finally put into oven, bakee,
Finished product flavor bread is obtained after cooling.
3. the application of bread flavor agent according to claim 2, it is characterized in that：The modulus of elasticity of the bread dough is scanning
It is 22000-24000Pa under frequency 20Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510238518.3A CN104798850B (en) | 2015-05-12 | 2015-05-12 | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510238518.3A CN104798850B (en) | 2015-05-12 | 2015-05-12 | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104798850A CN104798850A (en) | 2015-07-29 |
| CN104798850B true CN104798850B (en) | 2018-03-02 |
Family
ID=53684411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510238518.3A Active CN104798850B (en) | 2015-05-12 | 2015-05-12 | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104798850B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937722A (en) * | 2016-12-12 | 2017-07-11 | 青州荣美尔生物科技股份有限公司 | A kind of production technology for the wholemeal that ferments |
| CN108611444A (en) * | 2018-04-28 | 2018-10-02 | 四川农业大学 | A kind of wheat reduced sugar extracting method |
| CN110178871A (en) * | 2019-06-03 | 2019-08-30 | 上海市食品研究所 | It is used to prepare the wheat juice solution and its preparation method and application of bread |
| CN113367317B (en) * | 2021-06-17 | 2022-08-30 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base oil for improving color, increasing aroma and enhancing flavor and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000106A (en) * | 2003-06-13 | 2005-01-06 | Satoshi Shinohara | Butter-like matter and method for producing the same |
| CN101623015A (en) * | 2008-07-09 | 2010-01-13 | 咀香园健康食品（中山）有限公司 | Novel nutrient bakery food capable of replacing dinner |
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN104186912A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof |
-
2015
- 2015-05-12 CN CN201510238518.3A patent/CN104798850B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005000106A (en) * | 2003-06-13 | 2005-01-06 | Satoshi Shinohara | Butter-like matter and method for producing the same |
| CN101623015A (en) * | 2008-07-09 | 2010-01-13 | 咀香园健康食品（中山）有限公司 | Novel nutrient bakery food capable of replacing dinner |
| CN101914588A (en) * | 2010-05-25 | 2010-12-15 | 江南大学 | Method for preparing neokestose by biological transformation |
| CN104186912A (en) * | 2014-07-24 | 2014-12-10 | 江南大学 | Method for preparing roasted-flavor base material through enzymolysis of wheat protein and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 小麦蛋白酶水解制备面包风味前体物质的研究;顾沁，等;《食品与生物技术学报》;20140430;第34 卷(第4 期);第372-378页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104798850A (en) | 2015-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2490452C (en) | .beta.-glucan-containing fat and oil composition and novel microorganism capable of producing .beta.-glucan | |
| CN104585762B (en) | A kind of Herba Dendrobii fermented product and preparation method thereof | |
| CN105685165A (en) | Preparation method of fruit natural yeast bread | |
| CN104798850B (en) | A kind of neokestose compounding Semen Tritici aestivi extract prepares the method and its application of bread flavor agent | |
| KR101249442B1 (en) | Method of preparing bread using bacilus subtilis and bread comprising fermented material by bacilus subtilis | |
| CN102429163A (en) | Method for preparing tartary buckwheat monascus and application thereof | |
| KR101963129B1 (en) | Method for manufacturing bread using stevia extract and bread manufactured by the same | |
| CN104522817B (en) | A kind of witloof fermented product and preparation method thereof | |
| CN104522672A (en) | Barbary wolfberry fruit fermented product and preparation method thereof | |
| CN104894189A (en) | Method for extracting xylooligosaccharide from wheat bran | |
| CN108522781A (en) | A kind of yeast albumen powder and preparation method thereof rich in free amino acid | |
| CN104544441A (en) | Seabuckthorn fruit fermented product and preparation method thereof | |
| CN106805123A (en) | A kind of selenium-rich weight losing meal-replacing powder and preparation method thereof | |
| CN105852104A (en) | Preparation method of health-care instantly-dissolved protein powder | |
| CN1533430A (en) | Lactobacillus strain producing levan and its use in human or pet food products | |
| CN104187743A (en) | Method for preparing dietary fiber in sweet potato slag | |
| CN108703287A (en) | A kind of whitening enzyme beverage and preparation method thereof containing small-molecular peptides Yu a variety of enzymes | |
| CN108148702A (en) | A kind of preparation method of fruits and vegetables fermentation low alcohol beverage | |
| CN106417483A (en) | Processing method of lactobacillus fermented cereal red date cookies | |
| CN109805275A (en) | A kind of low in calories, portable quinoa meal replacement powder for easily reconstituting | |
| CN108813586A (en) | A kind of weight reducing ferment generation meal packet and preparation method thereof containing small-molecular peptides and prebiotics | |
| CN104798855B (en) | A kind of neokestose compounding buckwheat extract prepares the method and its application of almond cookie flavouring agent | |
| CN102396717B (en) | Pleurotus stem dietary fiber prepared with actinomucor elegans fermentation method and application thereof | |
| KR101268782B1 (en) | Preparation method of salt trapped in mushroon mycelium cell wall and noodle containing the same | |
| CN104798848B (en) | A kind of neokestose compounding rye extract prepares the method and its application of cake flavor base material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 214016 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: Food College of Jiangnan University No. 1800 214122 Jiangsu city of Wuxi province Wuxi City Binhu Lihu Avenue Patentee before: Jiangnan University |