CN106720027B - Flour improver and application and product thereof - Google Patents
Flour improver and application and product thereof Download PDFInfo
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- CN106720027B CN106720027B CN201611248974.7A CN201611248974A CN106720027B CN 106720027 B CN106720027 B CN 106720027B CN 201611248974 A CN201611248974 A CN 201611248974A CN 106720027 B CN106720027 B CN 106720027B
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
-
- 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
Abstract
The invention relates to the technical field of food, in particular to a flour improver and application and a product thereof. The flour improver comprises pregelatinized hydroxypropyl distarch phosphate cassava modified starch, calcium stearoyl lactylate, sodium stearoyl lactylate, phenylalanine, xylanase, citrus fiber and alpha-amylase. The flour improver provided by the invention can effectively reduce the shrinkage rate of frozen leavened dough, and the mouthfeel of the frozen leavened dough is the same as that of the frozen leavened dough after repeated steaming heating or microwave heating. The special flour for frozen leavened dough food provided by the invention ensures that the prepared dough food has strong wheat flavor and good taste. The frozen leavened dough food provided by the invention is convenient and quick to eat, is delicious and is favored by consumers.
Description
Technical Field
The invention relates to the technical field of food, in particular to a flour improver and application and a product thereof.
Background
The wheaten food is food mainly made of flour, different wheaten foods exist all over the world, and the Chinese characters mainly include: noodles, steamed bread, noodles, mush, sesame seed cake, dumpling, steamed stuffed bun, etc., bread, various baked cakes, etc., in the west. The wheaten food has a long history of more than 3000 years in the food culture of China, and is one of the precious wealth in the history of the food culture of China.
The leavened flour food is prepared from fermented flour, such as steamed bread, steamed stuffed bun, leavened pancake, and pie. When yeast converts starch into sugar and consumes it in an environment where oxygen is present in the dough, carbon dioxide gas is released, and the dough expands in volume, and then the dough becomes soft and tasty due to thermal expansion. Meanwhile, the yeast powder is a natural yeast extract, is rich in nutrient components, contains rich vitamins and mineral substances, contains rich vitamins per se, and has a protective effect on vitamins in flour. The yeast can also increase the B vitamins in the dough in the propagation process. Therefore, the nutritive value of the leavened pasta is higher than that of unfermented pasta.
Steamed stuffed buns and steamed buns are traditional fermented foods in China and are deeply loved by wide consumers. But the manufacturing process is complex, so that the time and labor are wasted for household manufacturing, and the cost is high. Therefore, in recent years, a production mode of replacing manual and large-scale workshops by machines is preliminarily formed, and the market sales gradually replace the industrial production of home processing. With the acceleration of the pace of life, people have more and more demands on frozen wheaten food, and the demand on convenient and quick products is huge. However, steamed stuffed buns and steamed buns are most suitable for hot eating, have good flavor and taste only when eaten hot, become hard after cooling, can be eaten after being steamed again, but have obviously reduced volume and deteriorated taste and flavor.
Disclosure of Invention
In view of the above, the invention provides a flour improver and application and a product thereof. The flour improver can make the obtained frozen leavened wheaten food steamed as before, and has strong wheat flavor and good taste.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a flour improver which comprises pregelatinized hydroxypropyl distarch phosphate cassava modified starch, stearoyl calcium lactate, stearoyl sodium lactate, phenylalanine, xylanase, citrus fiber and alpha-amylase.
According to the invention, the pregelatinized hydroxypropyl distarch phosphate cassava modified starch, the stearoyl calcium lactate, the stearoyl sodium lactate, the phenylalanine, the xylanase, the citrus fiber and the alpha-amylase are added into the flour, especially the citrus fiber is added, so that the shrinkage rate of the frozen leavened wheaten food can be effectively reduced, and the mouthfeel after re-steaming heating or microwave heating is the same as that of the frozen leavened wheaten food which is just steamed.
Preferably, the flour improver comprises the following components in parts by weight: 180-220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2-4 parts of stearoyl calcium lactate, 4-6 parts of stearoyl sodium lactate, 0.04-0.06 part of phenylalanine, 0.02-0.04 part of xylanase and 0.8-1.2 parts of citrus fiber alpha-amylase, and 0.02-0.04 part of citrus fiber alpha-amylase.
In one embodiment provided by the invention, the flour improver comprises the following components in parts by weight: 200 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 3 parts of calcium stearoyl lactate, 5 parts of sodium stearoyl lactate, 0.05 part of phenylalanine, 0.03 part of xylanase, 1 part of citrus fiber and 0.03 part of alpha-amylase.
In another embodiment provided by the invention, the flour improver comprises the following components in parts by weight: 180 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 4 parts of stearoyl calcium lactate, 4 parts of stearoyl sodium lactate, 0.06 part of phenylalanine, 0.02 part of xylanase, 1.2 parts of citrus fiber and 0.02 part of alpha-amylase.
In another embodiment provided by the invention, the flour improver comprises the following components in parts by weight: 220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2 parts of calcium stearoyl lactate, 6 parts of sodium stearoyl lactate, 0.04 part of phenylalanine, 0.04 part of xylanase, 0.8 part of citrus fiber and 0.04 part of alpha-amylase.
The invention also provides application of the flour improver in preparation of frozen leavened dough food.
The invention also provides special flour for the frozen leavened dough, which comprises flour and the flour improver.
Preferably, the flour comprises australian standard white wheat and australian top grade hard wheat.
Preferably, the special frozen leavened dough flour comprises the following components in parts by weight: 6000-7000 parts of Australian standard white wheat, 2500-3500 parts of Australian top-grade durum wheat, 180-220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2-4 parts of stearoyl calcium lactate, 4-6 parts of stearoyl sodium lactate, 0.04-0.06 part of phenylalanine, 0.02-0.04 part of xylanase, 0.8-1.2 parts of citrus fiber and 0.02-0.04 part of alpha-amylase.
In one embodiment provided by the invention, the special frozen leavened wheaten food powder comprises the following components in parts by weight: 6800 parts of Australian standard white wheat, 3000 parts of Australian top-grade durum wheat, 200 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 3 parts of stearoyl calcium lactate, 5 parts of stearoyl sodium lactate, 0.05 part of phenylalanine, 0.03 part of xylanase, 1 part of citrus fiber and 0.03 part of alpha-amylase.
In another embodiment provided by the invention, the special frozen leavened wheaten food powder comprises the following components in parts by weight: 6000 parts of Australian standard white wheat, 3500 parts of Australian top-grade durum wheat, 180 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 4 parts of stearoyl calcium lactate, 4 parts of stearoyl sodium lactate, 0.06 part of phenylalanine, 0.02 part of xylanase, 1.2 parts of citrus fiber and 0.02 part of alpha-amylase.
In another embodiment provided by the invention, the special frozen leavened wheaten food powder comprises the following components in parts by weight: 7000 parts of Australian standard white wheat, 2500 parts of Australian top-grade hard wheat, 220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2 parts of calcium stearoyl lactate, 6 parts of sodium stearoyl lactate, 0.04 part of phenylalanine, 0.04 part of xylanase, 0.8 part of citrus fiber and 0.04 part of alpha-amylase.
The invention also provides frozen leavened wheaten food, and the raw materials of the frozen leavened wheaten food comprise the special flour for the frozen leavened wheaten food.
Preferably, the frozen leavened dough is frozen steamed stuffed buns, steamed bread or leavened pancakes.
In the embodiment provided by the invention, the frozen leavened wheaten food is a frozen steamed stuffed bun and comprises a wrapper and stuffing, wherein the wrapper comprises the raw materials of the frozen leavened wheaten food special powder, yeast powder, baking powder, white sugar and edible oil.
Preferably, the use amount of the raw materials in the wrapper of the steamed stuffed bun is as follows in parts by weight: 100 parts of special frozen leavened flour food powder, 1 part of yeast powder, 0.2-0.3 part of baking powder, 3 parts of white sugar and 0.5-1 part of edible oil.
In an embodiment provided by the invention, the method for making the frozen steamed stuffed bun comprises the following steps:
mixing the special frozen leavened flour for wheaten food, yeast powder, baking powder, white sugar and edible oil, kneading the mixture into dough, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
The invention provides a flour improver and application and a product thereof. The flour improver comprises pregelatinized hydroxypropyl distarch phosphate cassava modified starch, calcium stearoyl lactylate, sodium stearoyl lactylate, phenylalanine, xylanase, citrus fiber and alpha-amylase. The invention has the following beneficial effects:
1. the flour improver provided by the invention can effectively reduce the shrinkage rate of frozen leavened dough, and the mouthfeel of the frozen leavened dough is the same as that of the frozen leavened dough after repeated steaming heating or microwave heating.
2. The special flour for frozen leavened dough food provided by the invention ensures that the prepared dough food has strong wheat flavor and good taste.
3. The frozen leavened dough food provided by the invention is convenient and quick to eat, is delicious and is favored by consumers.
Detailed Description
The invention discloses a flour improver and application and a product thereof, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The flour improver provided by the invention and the application thereof and raw materials or auxiliary materials used in the product can be purchased from the market.
The invention is further illustrated by the following examples:
example 1 preparation of flour for frozen leavened pasta
The special flour for frozen leavened wheaten food in the embodiment comprises the following components in parts by weight:
6800 parts of Australian standard white wheat, 3000 parts of Australian top-grade durum wheat, 200 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 3 parts of stearoyl calcium lactate, 5 parts of stearoyl sodium lactate, 0.05 part of phenylalanine, 0.03 part of xylanase, 1 part of citrus fiber and 0.03 part of alpha-amylase.
Example 2 preparation of flour for frozen leavened pasta
The special flour for frozen leavened wheaten food in the embodiment comprises the following components in parts by weight:
6000 parts of Australian standard white wheat, 3500 parts of Australian top-grade durum wheat, 180 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 4 parts of stearoyl calcium lactate, 4 parts of stearoyl sodium lactate, 0.06 part of phenylalanine, 0.02 part of xylanase, 1.2 parts of citrus fiber and 0.02 part of alpha-amylase.
Example 3 preparation of flour for frozen leavened pasta
The special flour for frozen leavened wheaten food in the embodiment comprises the following components in parts by weight:
7000 parts of Australian standard white wheat, 2500 parts of Australian top-grade hard wheat, 220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2 parts of calcium stearoyl lactate, 6 parts of sodium stearoyl lactate, 0.04 part of phenylalanine, 0.04 part of xylanase, 0.8 part of citrus fiber and 0.04 part of alpha-amylase.
EXAMPLE 4 preparation of frozen steamed stuffed buns
The wrapper of the steamed stuffed bun of the embodiment comprises the following raw materials in parts by weight:
example 1 frozen leavened flour food special powder 100 parts, yeast powder 1 part, baking powder 0.2 part, white sugar 3 parts, edible oil 0.5 part.
Mixing the raw materials, kneading, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
EXAMPLE 5 preparation of frozen steamed stuffed buns
The wrapper of the steamed stuffed bun of the embodiment comprises the following raw materials in parts by weight:
example 2 frozen leavened flour food special powder 100 parts, yeast powder 1 part, baking powder 0.25 part, white sugar 3 parts, edible oil 0.8 part.
Mixing the raw materials, kneading, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
EXAMPLE 6 preparation of frozen steamed stuffed buns
The wrapper of the steamed stuffed bun of the embodiment comprises the following raw materials in parts by weight:
example 3 frozen leavened flour food special powder 100 parts, yeast powder 1 part, baking powder 0.3 part, white sugar 3 parts, edible oil 1 part.
Mixing the raw materials, kneading, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
Comparative example 1
Compared with the steamed stuffed bun wrapper raw material in the example 4, the steamed stuffed bun wrapper raw material in the comparative example is lack of citrus fibers in parts by weight, and specifically comprises the following steps:
the special flour for frozen leavened wheaten food in the comparative example comprises the following components in parts by weight:
6800 parts of Australian standard white wheat, 3000 parts of Australian top-grade hard wheat, 200 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 3 parts of stearoyl calcium lactate, 5 parts of stearoyl sodium lactate, 0.05 part of phenylalanine, 0.03 part of xylanase and 0.03 part of alpha-amylase.
The prepared special powder for frozen leavened dough food is used for making steamed stuffed buns, and the raw materials of the wrapper of the steamed stuffed buns comprise: 100 parts of special frozen leavened flour, 1 part of yeast powder, 0.2 part of baking powder, 3 parts of white sugar and 0.5 part of edible oil.
Mixing the raw materials, kneading, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
Comparative example 2
The special powder for steamed stuffed buns sold in the market is used for making steamed stuffed buns, and the raw materials of the wrapper of the steamed stuffed buns comprise: 100 parts of special frozen leavened flour, 1 part of yeast powder, 0.2 part of baking powder, 3 parts of white sugar and 0.5 part of edible oil.
Mixing the raw materials, kneading, and making dough sheets;
and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
Test example 1 redistilling test
The frozen steamed stuffed buns obtained in examples 4 to 6 and comparative examples 1 to 2 and the frozen steamed stuffed buns obtained from the commercially available steamed stuffed bun flour were subjected to the re-steaming test, and the test results were as follows:
1. shrinkage detection
TABLE 1 shrinkage test results
| Product(s) | Shrinkage (%) |
| Example 4 | 1.6 |
| Example 5 | 0.6 |
| Example 6 | 1.1 |
| Comparative example 1 | 2.5 |
| Comparative example 2 | 5.2 |
The results in Table 2 show that the steamed stuffed bun produced with the steamed stuffed bun dusting powder of example 5 exhibited the lowest shrinkage.
2. Sensory evaluation
6 experienced persons are selected to carry out sensory evaluation mainly from the aspects of the mouthfeel, the structure, the appearance, the color and the like of the steamed stuffed bun wrappers. See table 2 for evaluation criteria. And (4) removing the maximum value and the minimum value when analyzing the evaluation result, and averaging the remaining values.
TABLE 2 sensory evaluation criteria
The sensory evaluation test results are shown in table 3:
TABLE 3 sensory evaluation test results
| Product(s) | Sensory evaluation |
| Example 4 | 87 |
| Example 5 | 96 |
| Example 6 | 92 |
| Comparative example 1 | 84 |
| Comparative example 2 | 78 |
The results in Table 3 show that the steamed stuffed bun special powder prepared by the steamed stuffed bun powder prepared by the example 5 has relatively good skin quality, white color and relatively uniform internal structure.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. The flour improver for preparing the frozen leavened wheaten food is characterized by consisting of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, calcium stearoyl lactylate, sodium stearoyl lactylate, phenylalanine, xylanase, citrus fiber and alpha-amylase;
the flour improver comprises the following components in parts by weight: 180-220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2-4 parts of stearoyl calcium lactate, 4-6 parts of stearoyl sodium lactate, 0.04-0.06 part of phenylalanine, 0.02-0.04 part of xylanase, 0.8-1.2 parts of citrus fiber and 0.02-0.04 part of alpha-amylase.
2. Use of a flour improver as claimed in claim 1 for the preparation of frozen leavened pasta.
3. A flour for frozen leavened dough, which comprises flour and the flour improver as claimed in claim 1.
4. The special frozen leavened dough flour as claimed in claim 3, wherein the flour comprises Australian standard white wheat and Australian top grade hard wheat, and the special frozen leavened dough flour comprises the following components in parts by weight: 6000-7000 parts of Australian standard white wheat, 2500-3500 parts of Australian top-grade durum wheat, 180-220 parts of pregelatinized hydroxypropyl distarch phosphate cassava modified starch, 2-4 parts of stearoyl calcium lactate, 4-6 parts of stearoyl sodium lactate, 0.04-0.06 part of phenylalanine, 0.02-0.04 part of xylanase, 0.8-1.2 parts of citrus fiber and 0.02-0.04 part of alpha-amylase.
5. Frozen leavened pasta characterized in that its raw materials comprise the flour according to claim 3 or 4, which is specific for frozen leavened pasta.
6. Frozen leavened pasta according to claim 5, characterized in that the frozen leavened pasta is a frozen steamed bun, steamed bun or steamed bread.
7. Frozen leavened pasta according to claim 6, characterized in that it is a frozen steamed stuffed bun comprising a wrapper and a filling, the raw materials of the wrapper comprising the frozen leavened pasta specific flour according to claim 3 or 4, yeast powder, baking powder, white sugar and edible oil.
8. The frozen leavened pasta according to claim 7, wherein the wrapper comprises the following raw materials in parts by weight: 100 parts of special frozen leavened flour food powder, 1 part of yeast powder, 0.2-0.3 part of baking powder, 3 parts of white sugar and 0.5-1 part of edible oil.
9. Frozen pasta according to claim 7 or 8, characterised in that the method of making the frozen steamed stuffed bun comprises: mixing the special frozen leavened flour for wheaten food, yeast powder, baking powder, white sugar and edible oil, kneading the mixture into dough, and making dough sheets; and (4) wrapping the stuffing, steaming, and cooling and quick-freezing to obtain the frozen steamed stuffed buns.
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| CN107348353A (en) * | 2017-07-06 | 2017-11-17 | 福建中医药大学 | A kind of instant medicated Chinese yam face and preparation method thereof |
| CN108283309A (en) * | 2017-12-13 | 2018-07-17 | 阜阳市福旺食品有限公司 | A kind of starch food modifying agent |
| CN110269183A (en) * | 2019-07-29 | 2019-09-24 | 河南创新研霖食品科技有限公司 | A kind of musculus cutaneus, quick-frozen fillings wheaten food and preparation method thereof |
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| JPH0965822A (en) * | 1995-08-30 | 1997-03-11 | Nisshin Flour Milling Co Ltd | Production of refrigerated or frozen bread dough |
| CN1132521C (en) * | 2001-02-28 | 2003-12-31 | 深圳市海川实业股份有限公司 | Antifreeze dough improver |
| CN1498542A (en) * | 2002-11-04 | 2004-05-26 | 深圳市海川实业股份有限公司 | Improver for flour |
| CN1281627C (en) * | 2002-12-31 | 2006-10-25 | 四平帝达变性淀粉有限公司 | Process for preparing pre-dextrinized hydropropyl di-starch phosphoric ester |
| CN101411344B (en) * | 2007-10-15 | 2011-05-18 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| CN104431718A (en) * | 2014-12-04 | 2015-03-25 | 保龄宝生物股份有限公司 | Compound modified starch for quick-frozen dumplings |
| CN104886417A (en) * | 2015-03-27 | 2015-09-09 | 陈星� | Flour improving agent and using method thereof |
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