CN108552282A - A kind of starch modifying agent and its application containing maltogenic amylase - Google Patents
A kind of starch modifying agent and its application containing maltogenic amylase Download PDFInfo
- Publication number
- CN108552282A CN108552282A CN201810627391.8A CN201810627391A CN108552282A CN 108552282 A CN108552282 A CN 108552282A CN 201810627391 A CN201810627391 A CN 201810627391A CN 108552282 A CN108552282 A CN 108552282A
- Authority
- CN
- China
- Prior art keywords
- starch
- maltogenic amylase
- modifying agent
- amylase
- vitamin
- 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.)
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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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The starch modifying agent and its application that the invention discloses a kind of containing maltogenic amylase, including yeast powder 15 ~ 25%, glycerin monostearate 10% ~ 30%, diacetyl tartarate monoglyceride 10% ~ 20%, maltogenic amylase 1% ~ 3%, xylose alcoholase 0.5% ~ 2.5%, hemicellulase 0.3% ~ 2.0%, vitamin B1 % ~ 5%, vitamin C 1% ~ 3%, surplus are starch.A kind of the starch modifying agent and its application containing maltogenic amylase of the present invention, maltogenic amylase is anti-aging enzyme preparation, anti- corruption, it is added in starch by the maltogenic amylase for producing millet straw bacillus, modifying agent as starch, maltogenic amylase is kept crumbs more soft and elastic, is extended the shelf life by efficient enzyme effect starch-splitting；The formula of the present invention is simple, easily realizes, there is very high economic value.
Description
Technical field
The present invention relates to modifying agent fields, and in particular to a kind of starch modifying agent and its application containing maltogenic amylase.
Background technology
Currently, important staple food one of of the bread as masses, but bread is during storage, is easy aging, dehydration becomes
Firmly, flexibility decrease, taste bad can not be eaten, and cause prodigious waste.In addition consumer likes fresh natural formula to prepare
Bread, but the freshness date of this kind of bread is shorter, is more prone to dehydration, leads to quality decline.Prolonged using natural organic substance
The freshness date of loaf is an important challenge.
Invention content
To solve the deficiencies in the prior art, the starch improvement containing maltogenic amylase that the purpose of the present invention is to provide a kind of
Agent and its application, maltogenic amylase are anti-aging enzyme preparations, and anti-corruption passes through the maltogenic amylase for producing millet straw bacillus
It is added in starch, is used as the modifying agent of starch, maltogenic amylase makes crumbs more by efficient enzyme effect starch-splitting
Soft and elasticity, extends the shelf life.
In order to realize that above-mentioned target, the present invention adopt the following technical scheme that：
A kind of starch modifying agent containing maltogenic amylase, including yeast powder 15 ~ 25%, glycerin monostearate 10% ~ 30% are double
Acetyltartaric acid monoglyceride 10% ~ 20%, maltogenic amylase 1% ~ 3%, xylose alcoholase 0.5% ~ 2.5%, hemicellulase 0.3% ~
2.0%, vitamin B1 % ~ 5%, vitamin C 1% ~ 3%, surplus is starch.
Preferably, the maltogenic amylase is 1.3% ~ 2.0%, and the maltogenic amylase is produced by hay bacillus.
Preferably, the yeast powder 20%, glycerin monostearate 15%, diacetyl tartarate monoglyceride 13%, maltose form sediment
Powder enzyme 1.5%, xylose alcoholase 2%, hemicellulase 0.9%, vitamin B 3.5%, vitamin C 2%, surplus are starch.
Preferably, the hemicellulase is zytase.
Preferably, the starch selects wheaten starch, is sieved by the sieve less than or equal to 220 μm.
Preferably, further include fungal alpha-amylase 0.5% ~ 2.8%.
It is further preferred that the fungal alpha-amylase is 1%.
Preferably, starch modifying agent is applied in bread, and it is soft and elastic to increase crumbs.
The invention has the beneficial effects that：A kind of the starch modifying agent and its application containing maltogenic amylase of the present invention,
Maltogenic amylase is anti-aging enzyme preparation, and anti-corruption is added to starch by the maltogenic amylase for producing millet straw bacillus
In, it is used as the modifying agent of starch, maltogenic amylase keeps crumbs more soft and bullet by efficient enzyme effect starch-splitting
Property, it extends the shelf life；The formula of the present invention is simple, easily realizes, there is very high economic value.
Description of the drawings
Fig. 1 is that a kind of maltogenic amylase of the present invention is applied to the experimental result picture that dough keeps elasticity.
Fig. 2 is that a kind of maltogenic amylase of the present invention is applied to the experimental result picture that dough delays hardening.
Specific implementation mode
Specific introduce is made to the present invention below in conjunction with the drawings and specific embodiments.
A kind of starch modifying agent containing maltogenic amylase, including yeast powder 15 ~ 25%, glycerin monostearate 10% ~
30%, diacetyl tartarate monoglyceride 10% ~ 20%, maltogenic amylase 1% ~ 3%, xylose alcoholase 0.5% ~ 2.5%, hemicellulase
0.3% ~ 2.0%, vitamin B1 % ~ 5%, vitamin C 1% ~ 3%, surplus is starch.
The maltogenic amylase is 1.3% ~ 2.0%, and the maltogenic amylase is produced by hay bacillus.
The yeast powder 20%, glycerin monostearate 15%, diacetyl tartarate monoglyceride 13%, maltogenic amylase
1.5%, xylose alcoholase 2%, hemicellulase 0.9%, vitamin B 3.5%, vitamin C 2%, surplus is starch.
The hemicellulase is zytase.
The starch selects wheaten starch, is sieved by the sieve less than or equal to 220 μm.
Further include fungal alpha-amylase 0.5% ~ 2.8%, the fungal alpha-amylase is 1%.
Starch modifying agent is applied in bread, and it is soft and elastic to increase crumbs.
Using 1：
The bread of a period of time is easy aging after completing, and so as to cause flexibility decrease, and is hardened, stale, mouthfeel is not
It is good, it can not continue to eat, cause to waste.During preparing bread, a certain amount of maltogenic amylase is added in dough,
Bread staling can effectively be delayed.As shown in Figs. 1-2,1.5% maltogenic amylase is added in bread preparation process in dough
Enzyme, by high-efficiency enzyme promoted effect come starch-splitting, delaying aging.Compared with control group, the elastic loss of bread and firm time
It is delayed by, freshness date is extended.
The basic principles, main features and advantages of the invention have been shown and described above.The technical staff of the industry should
Understand, the invention is not limited in any way above-described embodiment, all to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution is all fallen in protection scope of the present invention.
Claims (8)
1. a kind of starch modifying agent containing maltogenic amylase, it is characterised in that：Including yeast powder 15 ~ 25%, glycerol monostearate
Ester 10% ~ 30%, diacetyl tartarate monoglyceride 10% ~ 20%, maltogenic amylase 1% ~ 3%, xylose alcoholase 0.5% ~ 2.5%, half fiber
The plain enzyme 0.3% ~ 2.0% of dimension, vitamin B1 % ~ 5%, vitamin C 1% ~ 3%, surplus is starch.
2. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：The maltose
Amylase is 1.3% ~ 2.0%, and the maltogenic amylase is produced by hay bacillus.
3. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：The yeast powder
20%, glycerin monostearate 15%, diacetyl tartarate monoglyceride 13%, maltogenic amylase 1.5%, xylose alcoholase 2%, half fiber
The plain enzyme 0.9% of dimension, vitamin B 3.5%, vitamin C 2%, surplus is starch.
4. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：The hemicellulose
Plain enzyme is zytase.
5. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：The starch choosing
With wheaten starch, it is sieved by the sieve less than or equal to 220 μm.
6. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：It further include fungi
Alpha-amylase 0.5% ~ 2.8%.
7. a kind of starch modifying agent containing maltogenic amylase according to claim 1, it is characterised in that：The fungi α-
Amylase is 1%.
8. a kind of application of the starch modifying agent containing maltogenic amylase, it is characterised in that：Starch modifying agent is applied in bread,
It is soft and elastic to increase crumbs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627391.8A CN108552282A (en) | 2018-06-19 | 2018-06-19 | A kind of starch modifying agent and its application containing maltogenic amylase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627391.8A CN108552282A (en) | 2018-06-19 | 2018-06-19 | A kind of starch modifying agent and its application containing maltogenic amylase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108552282A true CN108552282A (en) | 2018-09-21 |
Family
ID=63553638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810627391.8A Pending CN108552282A (en) | 2018-06-19 | 2018-06-19 | A kind of starch modifying agent and its application containing maltogenic amylase |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108552282A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN105767070A (en) * | 2016-04-13 | 2016-07-20 | 统企业(中国)投资有限公司昆山研究开发中心 | Bread improver |
| CN107549241A (en) * | 2017-08-28 | 2018-01-09 | 中粮（成都）粮油工业有限公司 | A kind of flour improver of enzyme-containing formulation |
| CN108157425A (en) * | 2017-12-27 | 2018-06-15 | 广州市宝桃食品有限公司 | It is a kind of with lotion cake emulsifier to prolong storage period and preparation method thereof |
-
2018
- 2018-06-19 CN CN201810627391.8A patent/CN108552282A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN105767070A (en) * | 2016-04-13 | 2016-07-20 | 统企业(中国)投资有限公司昆山研究开发中心 | Bread improver |
| CN107549241A (en) * | 2017-08-28 | 2018-01-09 | 中粮（成都）粮油工业有限公司 | A kind of flour improver of enzyme-containing formulation |
| CN108157425A (en) * | 2017-12-27 | 2018-06-15 | 广州市宝桃食品有限公司 | It is a kind of with lotion cake emulsifier to prolong storage period and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20180921 |