CN105053107A - Special compound functional sugar for baking - Google Patents
Special compound functional sugar for baking Download PDFInfo
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- CN105053107A CN105053107A CN201510529278.2A CN201510529278A CN105053107A CN 105053107 A CN105053107 A CN 105053107A CN 201510529278 A CN201510529278 A CN 201510529278A CN 105053107 A CN105053107 A CN 105053107A
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Abstract
The invention belongs to the technical field of food additives and in particular relates to a special compound functional sugar specially used in baked foods such as bread, cakes, biscuits, dry cakes. The special compound functional sugar for baking comprises the following components by weight: 50-80% of maltitol, 8-20% of isomaltitol, 3-11% of polydextrose, 5-20% of xylitol and 2-6% of xylose. The special compound functional sugar for baking provided by the invention not only contains functional sweetening agents, such as maltitol, isomaltitol, xylitol, and the like, which have low calorie and sweetness and good health-care effects, but also contains the xylose component which has excellent color-enhancing and aroma-enhancing functions and can produce good Maillard reaction; meanwhile the polydextrose product used as a thickening agent and a stabilizing agent is added in the special compound functional sugar; the raw materials are highly safe, easy to obtain and low in cost; the special compound functional sugar is moderate in sweetness and good in coloring effect when being applied to baking products, and can satisfy the making and quality requirements of various baking products, such as pastries, breads, dry cakes, biscuits, and the like.
Description
Technical field
The invention belongs to technical field of food additives, relate to specifically and be a kind ofly exclusively used in bread, cake, biscuit, the special composite functional sugar done etc. in bakery.
Background technology
Bakery is for base stock with flour, yeast, salt, granulated sugar and water, by adding appropriate grease, dairy products, egg, additive etc., through the instant food that the process means of series of complex cures, it not only has abundant nutrition, and a great variety, shape and color is all good, at once agreeable to the taste, has become the Major Foods of resident's current consumption.Particularly in recent years, along with the raising of people's living standard, the increase of income, the attention rate of own health is strengthened day by day, higher requirement be it is also proposed to bakery, healthy, natural, nutrition, health care, safety, health are the developing direction of bakery, are the developing trend of bakery without fat, low fat, low card, sugar-free, low sugar.
Sweetener is as producing the important source material of bakery, and it adds kind and quantity will produce great impact to the quality of bakery, stuctures and properties.The sweetener that tradition bakery uses is mostly granulated sugar, it has been applicable to the taste demand of most of crowd, technique is also more ripe, but the edible bakery containing granulated sugar, blood sugar is easily caused to raise, cause body fat, the generation of diabetic complication can be caused for a long time, cause great infringement to the health of people.About the research and development of bakery sweetener, numerous scientific research personnel have also been made a large amount of work, as Chinese patent 200710150404.9 discloses a kind of compound modifier dedicated for food baking adopting xylitol, D-sorbite, Aspartame to replace white granulated sugar; Publication number CN102987333A discloses the compound sugar-free low-calorie sweetener that a kind of, xylitol, oligoisomaltose, D-sorbite sweet by knob form; Publication number CN101874596A discloses a kind of by antierythrite, xylitol, D-sorbite, oligoisomaltose, the sweet composite sugar-free sweetener formed of knob.When adopting above modifying agent or sweetener to prepare bakery, because these sweeteners are not in the molecular structure containing aldehyde radical, therefore, the Maillard reaction not producing Maillard reaction or generation is more weak, the bakery appearance color of preparation is more shallow, and fragrance is poor, can not meet the requirement of consumer.
Publication number CN104126747A discloses a kind of by the mixing of polydextrose, pectin, FOS, oligoisomaltose, mannitol, maltitol, arabinose and xylitol and poly functional sugar is prepared in melting, be equipped with the extract of kobold, the extract of rice dry measure used in former times and lutein simultaneously and prepare food compositions, this poly functional sugar, food compositions preparation technology are loaded down with trivial details, cost is higher, when being applied on bakery, occurred the problem such as coarse mouthfeel, appearance poor, enterprise is beyond affordability.
Summary of the invention
The object of the present invention is to provide a kind of preparation technology simple, with low cost, mouthfeel, sugariness are moderate, and what colouring effect was good cures special composite functional sugar product.
The object of the invention is to be achieved through the following technical solutions: one cures special composite functional sugar, is made up of the component of following percentage by weight: maltitol 50 ~ 80%, isomalt 8 ~ 20%, polydextrose 3 ~ 11%, xylitol 5 ~ 20%, wood sugar 2 ~ 6%.
Further, cure special composite functional sugar, be made up of the component of following percentage by weight: maltitol 60 ~ 70%, isomalt 10 ~ 15%, polydextrose 5 ~ 9%, xylitol 8 ~ 15%, wood sugar 3 ~ 5%.
Further, cure special composite functional sugar, be made up of the component of following percentage by weight: maltitol 67%, isomalt 12.5%, polydextrose 7%, xylitol 9.5%, wood sugar 4%.
Of the present inventionly cure special composite functional sugar, take each raw material by above-mentioned formula, through the stirring 10 ~ 40 minutes that is mixed, packaging of weighing after mixing, or through continuous spraying dry, obtainedly cures special composite functional sugar grain products.
The maltitol that special composite functional sugar product is selected is cured in the present invention's preparation, isomalt, polydextrose, xylitol, the raw materials such as wood sugar, all that national food safety standard food additives use standard (GB2760-2014) regulation to use, and the food used in right amount by need of production or food additives, can use respectively as sweetener or thickener, wherein maltitol, isomalt, xylitol all belongs to natural, healthy functional sugar alcohol product, blood sugar can not be caused to raise after human body is edible, do not participate in metabolism, unlikely carious tooth, diabetes patient can be met, three high crowds, pursue the needs of healthy people.Polydextrose belongs to water-soluble dietary fiber, can promote functions of intestines and stomach, plays the function of hypoglycemic, reducing blood lipid, low calorie foodstuff additive, thickener, stabilizing agent and formulation adjuvant.Wood sugar be from containing extract rich cellulosic string containing the pentose of aldehyde radical, it can produce good Maillard reaction with the amino acid in the raw material such as flour, yeast, make that the bakery of preparation is bright and lustrous, fragrant aroma, unique flavor, there is good effect.
Provided by the inventionly cure special composite functional sugar, namely containing low in calories, low sugariness, human body is had to the maltitol of excellent health functions, isomalt, the functional sweeteners such as xylitol, well hyperchromicly Xiang Gong energy is added again containing having, the wood sugar composition of good Maillard reaction can be produced, be equipped with thickener simultaneously, the polydextrose product of stabilizing agent, materials safety is high, simple and easy to get, with low cost, when being applied on baked product, sugariness is moderate, paint effective, cake can be met, bread, do, the making of all kinds of baked product such as biscuit and quality requirements.
Detailed description of the invention
Cure special composite functional sugar below in conjunction with embodiment be further described in detail of the present invention.
The different sweetener of test example 1 is on the impact of baked product quality
Experimental condition: take white granulated sugar as contrast, bakery is made respectively with maltitol, isomalt, xylitol, antierythrite, D-sorbite, mannitol equivalent replace white granulated sugar, with the centre-height of bakery, stomatal frequency, pore surfaces integration rate for evaluation index, investigate the impact of different sweetener on bakery quality, result of the test is in table 1.
The different sweetener of table 1 affects result to baked product quality
| Sweetener title | Centre-height (cm) | Stomatal frequency (individual/cm 2） | Pore surfaces integration rate |
| White granulated sugar | 6.2 | 162 | 47.58 |
| Maltitol | 6.0 | 164 | 41.25 |
| Isomalt | 5.8 | 148 | 40.18 |
| Xylitol | 5.7 | 153 | 46.95 |
| Antierythrite | 4.2 | 131 | 38.12 |
| D-sorbite | 3.8 | 128 | 39.24 |
| Mannitol | 4.1 | 134 | 39.79 |
As can be seen from Table 1, replace white granulated sugar by different functional sugar alcohol and make bakery, different impacts all can be produced on the index such as centre-height, stomatal frequency, pore surfaces integration rate of bakery, wherein, maltitol, isomalt, xylitol three kinds of functional sugar alcohol products to the Index Influence of bakery and white granulated sugar closest, and higher than antierythrite, D-sorbite, mannitol to the index of bakery.Reason may be: the centre-height of bakery, stomatal frequency, air bubble content in the indexs such as pore surfaces integration rate and batter, lost speed, the denaturation temperature of protein is relevant, when with the addition of maltitol respectively, isomalt, the flour of xylitol or egg are being dismissed or in sweat, its bubble property is better, the stability of bubble simultaneously, the denaturation temperature of protein and surface tension are all higher than and with the addition of antierythrite respectively, the flour of D-sorbite and mannitol or egg, therefore, in the process of curing, gas speed of scattering and disappearing is slower, and the protein setting formation time reticulating structure is also more late, gas diffusion time is long, and in system, gas flow is more, finally result in and with the addition of maltitol respectively, isomalt, the centre-height of the bakery of xylitol, stomatal frequency, pore surfaces integration rate is greater than and with the addition of antierythrite respectively, D-sorbite, the bakery of mannitol, the quality of bakery have also been obtained corresponding lifting.Therefore of the present inventionly cure special composite functional sugar and select maltitol, isomalt, xylitol as sweetener.
Test example 2 polydextrose addition is on the impact of bakery hardness, specific volume
Experimental condition: by adding the polydextrose of different amount in bakery, measure hardness, specific volume (ratio of volume and the quality) index of bakery, judge that polydextrose addition is on the impact of bakery, result of the test is in table 2.
The polydextrose of table 2 Different adding amount on bakery hardness, specific volume affect result
| The addition (%) of polydextrose | Hardness (g) | Specific volume (ml/g) |
| 1 | 85 | 2.57 |
| 3 | 78 | 4.12 |
| 5 | 65 | 4.68 |
| 7 | 64 | 4.71 |
| 9 | 66 | 4.72 |
| 11 | 73 | 4.09 |
| 13 | 82 | 3.03 |
As can be seen from table 2 data, along with the increase of polydextrose addition, lowered hardness, the specific volume of bakery raise, and namely the pliability of bakery increases, and this is mainly because polydextrose has very strong water absorption character, when addition increases, make dough become soft, aerogenesis is even, and tissue is fine and smooth, hardness reduces, and specific volume raises.When addition is more than 9%, Dough Adhesion can be made to increase, during fermentation, gluten stretches and is restricted, and rise and send out bad, tissue tight, affects pore opening, and hardness increases, and specific volume reduces.Therefore, the present invention makes bakery obtain good pliability and suitable hardness number and bulking value, and the addition curing special composite functional sugar product polydextrose of preparation is 3-11%, and preferred addition is 5-9%.
Test example 3 wood sugar addition is on the impact of bakery colour
Experimental condition: by adding the wood sugar of different amount in bakery, measure the absorbance (namely reflecting the colour change of bakery) of bakery, judge that wood sugar addition is on the impact of bakery, result of the test is in table 3.
Table 3 wood sugar addition affects result to bakery colour
| Wood sugar addition (%) | Absorbance |
| 1 | 0.72 |
| 2 | 0.95 |
| 3 | 1.42 |
| 4 | 1.85 |
| 5 | 1.93 |
| 6 | 2.69 |
| 7 | 2.82 |
As can be seen from Table 3, along with the increase of wood sugar addition, the absorbance of obtained bakery increases, namely colour is deepened, this is because wood sugar belongs to five-carbon ring aldehydo sugar, its carbochain is shorter, carbon skeleton space steric effect is little, active large, be easy to the amino acid generation Maillard reaction in baking material, absorbance increases, colour is deepened, bakery is made to show good appearance luster, but Xylose Content increases to a certain degree, the appearance color of bakery can be caused too dark, in brownish black, can not meet requirement, therefore, the addition of what the present invention determined cure wood sugar in special composite functional sugar product is 2-6%, the addition of its optimum is 3-5%, to ensure that bakery has well, tempting appearance luster.
Embodiment one
Get maltitol 60kg, isomalt 10kg, xylitol 8kg, polydextrose 5kg, wood sugar 3kg, be mixed stirring 10 minutes, weighs after mixing, and obtains curing special composite functional sugar product 86kg, is finally packaged into 5kg/ and wraps.
Embodiment two
Get maltitol 50kg, isomalt 8kg, xylitol 5kg, polydextrose 3kg, wood sugar 2kg, be mixed stirring 10 minutes, weighs after mixing, and obtains curing special composite functional sugar product 68kg, is finally packaged into 5kg/ and wraps.
Embodiment three
Get maltitol 80kg, isomalt 20kg, xylitol 20kg, polydextrose 11kg, wood sugar 6kg, after continuous spraying dry, obtain curing special composite functional sugar grain products 130kg, be finally packaged into 10kg/ and wrap.
Embodiment four
Get maltitol 70kg, isomalt 15kg, xylitol 15kg, polydextrose 9kg, wood sugar 5kg, be mixed stirring 40 minutes, weighs after mixing, and obtains curing special composite functional sugar product 114kg, is finally packaged into 10kg/ and wraps.
Embodiment five
Get maltitol 67kg, isomalt 12.5kg, xylitol 9.5kg, polydextrose 7kg, wood sugar 4kg, after continuous spraying dry, obtain curing special composite functional sugar grain products 100kg, be finally packaged into 10kg/ and wrap.
Embodiment six
Get maltitol 65kg, isomalt 14kg, xylitol 12.5kg, polydextrose 7kg, wood sugar 4kg, after continuous spraying dry, obtain curing special composite functional sugar grain products 100kg, be finally packaged into 5kg/ and wrap.
Embodiment seven
1, get Self-raising flour 170g, egg liquid 30g, butter 90g, salt 1g, mix.
2, get and of the present inventionly cure special composite functional sugar 60g, join in the food materials in 1, mix.
3, bakery is prepared through operations such as deepfreeze, shaping, bakings---biscuit.After testing: the mean center height of this biscuit is 0.76cm, average pore density is 172/cm
2, pore surfaces integration rate is 48.17, hardness 94g, specific volume 2.33ml/g, absorbance 1.95, the bakery that its index is all better than utilizing other to cure sweetener to be prepared.
Embodiment eight
1, get and of the present inventionly cure the right amount of auxiliary materials such as special composite functional sugar 90g, Self-raising flour 75g, egg liquid 185g, corn oil 28g, milk 46g, lemon juice are a little, salt, mix through beating, dismissing.
2, bakery is prepared through operations such as exhaust, baking, demouldings---cake.After testing: the mean center height of this cake is 6.45cm, average pore density is 194/cm
2, hardness 52g, specific volume 4.85ml/g, the bakery that its index is all better than utilizing other to cure sweetener to be prepared.
Embodiment nine
1, get of the present inventionly cure special composite functional sugar 40g, Strong flour 500g, salt 5g, yeast 10g, water 260g, egg 50g, butter 50g stir into smooth dough.
2, baked product is prepared through operations such as exhaust, shaping, fermentation, baking, the demouldings---bread.After testing: the hardness 67g of this bread, specific volume 3.56ml/g, its index bakery of being all better than utilizing other to cure sweetener and preparing.
Claims (3)
1. cure a special composite functional sugar, it is characterized in that: be made up of the component of following percentage by weight: maltitol 50 ~ 80%, isomalt 8 ~ 20%, polydextrose 3 ~ 11%, xylitol 5 ~ 20%, wood sugar 2 ~ 6%.
2. according to claim 1ly cure special composite functional sugar, it is characterized in that: be made up of the component of following percentage by weight: maltitol 60 ~ 70%, isomalt 10 ~ 15%, polydextrose 5 ~ 9%, xylitol 8 ~ 15%, wood sugar 3 ~ 5%.
3. according to claim 2ly cure special composite functional sugar, it is characterized in that: be made up of the component of following percentage by weight: maltitol 67%, isomalt 12.5%, polydextrose 7%, xylitol 9.5%, wood sugar 4%.
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| CN201510529278.2A CN105053107B (en) | 2015-08-26 | 2015-08-26 | It is a kind of to bake dedicated compounding functional sugar |
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| CN201510529278.2A CN105053107B (en) | 2015-08-26 | 2015-08-26 | It is a kind of to bake dedicated compounding functional sugar |
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| CN105053107B CN105053107B (en) | 2018-12-18 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919017A (en) * | 2016-05-10 | 2016-09-07 | 广州市宝桃食品有限公司 | Fructo-oligosaccharide containing sweet taste improver |
| CN107279225A (en) * | 2017-06-08 | 2017-10-24 | 天津科技大学 | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof |
| CN112841244A (en) * | 2021-01-27 | 2021-05-28 | 江南大学 | Compound functional sugar substitute and application thereof in bread |
| CN113040193A (en) * | 2021-03-19 | 2021-06-29 | 山东星光首创生物科技有限公司 | Cake added with functional baking syrup and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554269A (en) * | 2003-12-29 | 2004-12-15 | 信成夫 | Syrup without cane sugar |
| CN102475180A (en) * | 2010-11-27 | 2012-05-30 | 保龄宝生物股份有限公司 | Low-calorie functionality leisure food rich in high fibre |
| CN102763794A (en) * | 2011-05-04 | 2012-11-07 | 苏州自然甜生物科技有限公司 | Production technology of health composite sweetener |
| EP2712505A1 (en) * | 2012-09-28 | 2014-04-02 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Fondant with a non-crystalline phase, containing isomaltulose and saccharose |
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2015
- 2015-08-26 CN CN201510529278.2A patent/CN105053107B/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919017A (en) * | 2016-05-10 | 2016-09-07 | 广州市宝桃食品有限公司 | Fructo-oligosaccharide containing sweet taste improver |
| CN107279225A (en) * | 2017-06-08 | 2017-10-24 | 天津科技大学 | A kind of high protein high-dietary-fiber biscuit containing collagen and preparation method thereof |
| CN112841244A (en) * | 2021-01-27 | 2021-05-28 | 江南大学 | Compound functional sugar substitute and application thereof in bread |
| CN112841244B (en) * | 2021-01-27 | 2022-04-29 | 江南大学 | Compound functional sugar substitute and application thereof in bread |
| CN113040193A (en) * | 2021-03-19 | 2021-06-29 | 山东星光首创生物科技有限公司 | Cake added with functional baking syrup and preparation method thereof |
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| CN105053107B (en) | 2018-12-18 |
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