CN108064903A - 一种面点改良剂 - Google Patents
一种面点改良剂 Download PDFInfo
- Publication number
- CN108064903A CN108064903A CN201611016568.8A CN201611016568A CN108064903A CN 108064903 A CN108064903 A CN 108064903A CN 201611016568 A CN201611016568 A CN 201611016568A CN 108064903 A CN108064903 A CN 108064903A
- Authority
- CN
- China
- Prior art keywords
- modifying agent
- wheaten food
- present
- food modifying
- saccharomycete
- 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
Links
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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
一种面点改良剂。本发明包括：氨基酸：30%、酵母菌：20%、蒲公英提取物：30%、生物活性酶：20%，余量为不可避免的杂质。本发明的优点：本发明的使用效果好。
Description
技术领域：本发明属于材料技术领域，特别涉及一种面点改良剂。
背景技术：
目前，现有的改良剂，杂质比较多，使用效果不好，功能性差。
发明内容：
为了解决现有技术的不足，本发明提供一种面点改良剂。
本发明包括：氨基酸：30%、酵母菌：20%、蒲公英提取物：30%、生物活性酶：20%，余量为不可避免的杂质。
本发明的优点：本发明的使用效果好。
具体实施方式
实施例1
一种面点改良剂。
本发明包括：氨基酸：30%、酵母菌：20%、蒲公英提取物：30%、生物活性酶：20%，余量为不可避免的杂质。
Claims (1)
1.一种面点改良剂，其特征在于：本发明包括：氨基酸：30%、酵母菌：20%、蒲公英提取物：30%、生物活性酶：20%，余量为不可避免的杂质。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016568.8A CN108064903A (zh) | 2016-11-18 | 2016-11-18 | 一种面点改良剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611016568.8A CN108064903A (zh) | 2016-11-18 | 2016-11-18 | 一种面点改良剂 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108064903A true CN108064903A (zh) | 2018-05-25 |
Family
ID=62160207
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611016568.8A Pending CN108064903A (zh) | 2016-11-18 | 2016-11-18 | 一种面点改良剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108064903A (zh) |
-
2016
- 2016-11-18 CN CN201611016568.8A patent/CN108064903A/zh active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180525 |
|
| WD01 | Invention patent application deemed withdrawn after publication |