CN109717226A - A kind of production technology of the soft emulsifying ointment of bread - Google Patents
A kind of production technology of the soft emulsifying ointment of bread Download PDFInfo
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- CN109717226A CN109717226A CN201811636019.XA CN201811636019A CN109717226A CN 109717226 A CN109717226 A CN 109717226A CN 201811636019 A CN201811636019 A CN 201811636019A CN 109717226 A CN109717226 A CN 109717226A
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Abstract
The present invention relates to a kind of bread production technologies of soft emulsifying ointment, it is characterized in that, the following steps are included: 1, formula by weight prepares following substance, single, double fatty acid glyceride: 25%, sucrose fatty ester: 5%, sorbester p18: 5%, glycerol: 15%, water: 47~49%, enzyme preparation: 1~3%；2, single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water are added in stainless steel heating equipment, are slowly stirred and begin to warm up, and continues to stir after the cessation of the heating；3, the whipping process after heating will be stopped in 2 to keep the temperature, and constant temperature stirs 1 hour；4, stop heat preservation, start to be slowly stirred cooling；5, enzyme preparation is added, keeps the temperature after cooling down in 4 to be kept the temperature, is slowly stirred；6, stop heat preservation, then taper off stirring, gradually cool down, it is last canned.The present invention inhibits starch retrogradation in bread in terms of two by emulsifier and being used cooperatively for enzyme preparation, guarantees the pliability of bread.
Description
Technical field
The present invention relates to a kind of bread processing food additives, and in particular to a kind of production of the soft emulsifying ointment of bread
Technique.
Background technique
The retrogradation of starch, the also referred to as aging of starch, refer to the starch through being gelatinized completely at a lower temperature natural cooling or
Slowly dehydration and drying makes in gelatinization to be that the starch molecule hydrogen bond being destroyed combines once again, and molecule becomes ordered arrangement again
Phenomenon.Starch mainly exists in the form of two kinds after heating under certain condition, i.e. βization after the αization of ative starch and curing denaturation.
The retrogradation of starch is the process that starch αization is converted to βization.
After the completion of the production and processing of bread, the phenomenon that starch in bread is easy to happen retrogradation in storing process, lead
The flexibility decline for causing bread entirety, influences mouthfeel.The soft emulsifying ointment of bread processing currently produced on the market, is all with several
Allow in kind national standard GB2760 using emulsus system made of the mutual compatibility hydration of emulsifier in breadlike products, though energy one
Determine the retrogradation that starch in bread is reduced in degree, but effect is still undesirable.
Summary of the invention
The object of the present invention is to provide a kind of bread production technologies of soft emulsifying ointment, overcome drawbacks described above.
To achieve the goals above, the present invention provides the following technical solution:
A kind of production technology of the soft emulsifying ointment of bread, which comprises the following steps:
Step 1: prepare following substance by weight formula, single, double fatty acid glyceride: 25%, sucrose fatty ester:
5%, sorbester p18: 5%, glycerol: 15%, water: 47~49%, enzyme preparation: 1~3%；
Step 2: stainless steel heating is added in single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water
It in equipment, is slowly stirred and begins to warm up, and continue to stir after the cessation of the heating；
Step 3: the whipping process after heating will be stopped in step 2 and kept the temperature, and constant temperature stirs 1 hour；
Step 4: stop heat preservation, start to be slowly stirred cooling；
Step 5: being added enzyme preparation, keeps the temperature after cooling down in step 4 to be kept the temperature, is slowly stirred；
Step 6: stop heat preservation, then taper off stirring, gradually cool down, finally carry out bottling operations.
Further, in step 2, after the internal temperature of heating equipment reaches 85 ± 1 DEG C, stop heating.
Further, in step 3, the temperature after heating in the temperature and step 2 of heat preservation is all 85 ± 1 DEG C.
Further, in step 4, the process of cooling is slowly stirred until temperature is down to 45 ± 2 DEG C.
Further, in step 5, the temperature after cooling down in warm temperature and step 4 is all 45 ± 2 DEG C.
Further, in step 6, after stopping heat preservation, stirring continues to stop after ten minutes, and temperature after cooling is 30
℃。
The invention has the benefit that a kind of bread production technology of soft emulsifying ointment, passes through single, double glycerine fatty acid
Allow in ester, sucrose fatty ester, sorbester p18 and glycerol mixing composition national standard GB2760 using the cream in breadlike products
Agent is wrapped in starch granules except emulsifier, to reduce starch retrogradation aging probability；And enzyme preparation is additionally added,
To prescind the length of starch branch, to effectively inhibit the retrogradation of starch, the starch retrogradation inhibited in bread in terms of two is realized,
Guarantee bread memory phase pliability, and then guarantee bread mouthfeel.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is described in further detail.It should be appreciated that described herein, specific examples are only used to explain the present invention, is not used to limit
The fixed present invention.
Embodiment 1
A kind of production technology of the soft emulsifying ointment of bread, which comprises the following steps:
Step 1: prepare following substance by weight formula, single, double fatty acid glyceride: 25%, sucrose fatty ester:
5%, sorbester p18: 5%, glycerol: 15%, water: 49%, enzyme preparation: 1%；
Step 2: stainless steel heating is added in single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water
It in equipment, is slowly stirred and begins to warm up, and continue to stir after the cessation of the heating；
Step 3: the whipping process after heating will be stopped in step 2 and kept the temperature, and constant temperature stirs 1 hour；
Step 4: stop heat preservation, start to be slowly stirred cooling；
Step 5: being added enzyme preparation, keeps the temperature after cooling down in step 4 to be kept the temperature, is slowly stirred；
Step 6: stop heat preservation, then taper off stirring, gradually cool down, finally carry out bottling operations.
In step 2, after the internal temperature of heating equipment reaches 85 ± 1 DEG C, stop heating.
In step 3, the temperature after heating in the temperature and step 2 of heat preservation is all 85 ± 1 DEG C.
In step 4, the process of cooling is slowly stirred until temperature is down to 45 ± 2 DEG C.
In step 5, the temperature after cooling down in warm temperature and step 4 is all 45 ± 2 DEG C.
In step 6, after stopping heat preservation, stirring continues to stop after ten minutes, and temperature after cooling is 30 DEG C.
Embodiment 2
A kind of production technology of the soft emulsifying ointment of bread, which comprises the following steps:
Step 1: prepare following substance by weight formula, single, double fatty acid glyceride: 25%, sucrose fatty ester:
5%, sorbester p18: 5%, glycerol: 15%, water: 48%, enzyme preparation: 2%；
Step 2: stainless steel heating is added in single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water
It in equipment, is slowly stirred and begins to warm up, and continue to stir after the cessation of the heating；
Step 3: the whipping process after heating will be stopped in step 2 and kept the temperature, and constant temperature stirs 1 hour；
Step 4: stop heat preservation, start to be slowly stirred cooling；
Step 5: being added enzyme preparation, keeps the temperature after cooling down in step 4 to be kept the temperature, is slowly stirred；
Step 6: stop heat preservation, then taper off stirring, gradually cool down, finally carry out bottling operations.
In step 2, after the internal temperature of heating equipment reaches 85 ± 1 DEG C, stop heating.
In step 3, the temperature after heating in the temperature and step 2 of heat preservation is all 85 ± 1 DEG C.
In step 4, the process of cooling is slowly stirred until temperature is down to 45 ± 2 DEG C.
In step 5, the temperature after cooling down in warm temperature and step 4 is all 45 ± 2 DEG C.
In step 6, after stopping heat preservation, stirring continues to stop after ten minutes, and temperature after cooling is 30 DEG C.
Embodiment 3
A kind of production technology of the soft emulsifying ointment of bread, which comprises the following steps:
Step 1: prepare following substance by weight formula, single, double fatty acid glyceride: 25%, sucrose fatty ester:
5%, sorbester p18: 5%, glycerol: 15%, water: 47%, enzyme preparation: 3%；
Step 2: stainless steel heating is added in single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water
It in equipment, is slowly stirred and begins to warm up, and continue to stir after the cessation of the heating；
Step 3: the whipping process after heating will be stopped in step 2 and kept the temperature, and constant temperature stirs 1 hour；
Step 4: stop heat preservation, start to be slowly stirred cooling；
Step 5: being added enzyme preparation, keeps the temperature after cooling down in step 4 to be kept the temperature, is slowly stirred；
Step 6: stop heat preservation, then taper off stirring, gradually cool down, finally carry out bottling operations.
In step 2, after adding the internal temperature of heating equipment to reach 85 ± 1 DEG C, stop heating.
In step 3, the temperature after heating in the temperature and step 2 of heat preservation is all 85 ± 1 DEG C.
In step 4, the process of cooling is slowly stirred until temperature is down to 45 ± 2 DEG C.
In step 5, the temperature after cooling down in warm temperature and step 4 is all 45 ± 2 DEG C.
In step 6, after stopping heat preservation, stirring continues to stop after ten minutes, and temperature after cooling is 30 DEG C.
The following are using the bread of embodiment 1,2,3 to test, raw material proportioning such as the following table 1 is specifically prepared:
| Raw material | Percentage % (parts by weight) | Weight (gram) |
| Bread flour | 100 | 1000 |
| Granulated sugar | 15 | 150 |
| Shortening | 8 | 80 |
| Yeast | 1 | 10 |
| Salt | 1 | 10 |
| Embodiment 1/2/3 | 1 | 10 |
| Egg | 10 | 100 |
| Milk powder | 2 | 20 |
| Water | 55 | 550 |
Table 1
The technological process of production of bread is as follows:
1) flour, granulated sugar, salt, milk powder, the yeast in table 1 are added in dough mixing machine, be slowly stirred 1 minute it is mixed to dry powder
It closes uniform；
2) water and egg in table 1 is added, mixes slowly 5 minutes, quickly stirring 3 minutes；
3) bread softness emulsifying ointment corresponding to shortening and embodiment 1 or 2 or 3 in table 1 is added, mixes slowly 1 point
Then clock quickly stirs 2 minutes；
4) divide 450 grams 2, dough for making whole toast, 60 grams 6 for making round packet；
5) it ferments 2 hours under conditions of temperature is 38 DEG C, relative humidity is 75%；
6) 450 grams of doughs bake 25 minutes at a temperature of 210 DEG C, and 60 grams of doughs bake 11 points at a temperature of 210 DEG C
Clock.
It is compared with traditional bread improver, using bread preparation method identical with above-mentioned production technology, system
Standby bread out compares such as table 2:
Table 2
By the data or Record Comparison in table 2, it is apparent that, it is soft to add bread corresponding to embodiment 1 to 3
Soft emulsifying ointment is compared to the scheme for adding traditional commercially available bread improver, and when making bread, the height of bread is larger,
To which volume is larger, and the pliability of bread is preferable, and interior tissue is uniform, flexible, and after refrigeration is placed 7 days, bread is cut
Piece can fold constantly or even foldable multiple；As the additive amount of enzyme preparation increases, flexibility is become better and better, and illustrates to emulsify
Agent and enzyme preparation, which be combined with each other, helps clearly the resisting starch ageing (retrogradation) of bread.
Above-described embodiment does not limit the invention to these specific implementations for the present invention is further illustrated
Mode.Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be understood as at this
Within the protection scope of invention.
Claims (6)
1. a kind of bread production technology of soft emulsifying ointment, which comprises the following steps:
Step 1: prepare following substance, single, double fatty acid glyceride: 25%, sucrose fatty ester: 5%, by weight formula
Sorbester p18: 5%, glycerol: 15%, water: 47~49%, enzyme preparation: 1~3%；
Step 2: stainless steel heating equipment is added in single, double fatty acid glyceride, sucrose fatty ester, sorbester p18, glycerol and water
In, it is slowly stirred and begins to warm up, and continue to stir after the cessation of the heating；
Step 3: the whipping process after heating will be stopped in step 2 and kept the temperature, and constant temperature stirs 1 hour；
Step 4: stop heat preservation, start to be slowly stirred cooling；
Step 5: being added enzyme preparation, keeps the temperature after cooling down in step 4 to be kept the temperature, is slowly stirred；
Step 6: stop heat preservation, then taper off stirring, gradually cool down, finally carry out bottling operations.
2. a kind of bread according to claim 1 production technology of soft emulsifying ointment, it is characterised in that: in step 2
In, after the internal temperature of heating equipment reaches 85 ± 1 DEG C, stop heating.
3. a kind of bread according to claim 1 production technology of soft emulsifying ointment, it is characterised in that: in step 3
In, the temperature after heating in the temperature and step 2 of heat preservation is all 85 ± 1 DEG C.
4. a kind of bread according to claim 1 production technology of soft emulsifying ointment, it is characterised in that: in step 4
In, the process of cooling is slowly stirred until temperature is down to 45 ± 2 DEG C.
5. a kind of bread according to claim 1 production technology of soft emulsifying ointment, it is characterised in that: in step 5
In, the temperature after cooling down in warm temperature and step 4 is all 45 ± 2 DEG C.
6. a kind of bread according to claim 1 production technology of soft emulsifying ointment, it is characterised in that: in step 6
In, after stopping heat preservation, stirring continues to stop after ten minutes, and temperature after cooling is 30 DEG C.
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| CN201811636019.XA CN109717226A (en) | 2018-12-29 | 2018-12-29 | A kind of production technology of the soft emulsifying ointment of bread |
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| CN201811636019.XA CN109717226A (en) | 2018-12-29 | 2018-12-29 | A kind of production technology of the soft emulsifying ointment of bread |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110694501A (en) * | 2019-11-06 | 2020-01-17 | 广东奇乐趣食品科技有限公司 | Temperature-controllable high-pressure liquid enzyme on-line feeding system |
| CN110859226A (en) * | 2019-11-30 | 2020-03-06 | 上海优程食品有限公司 | Liquid white oil and preparation method thereof |
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| JP2011200191A (en) * | 2010-03-26 | 2011-10-13 | Kaneka Corp | Water-in-oil emulsified oil and fat composition for breadmaking |
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| CN106857749A (en) * | 2017-04-17 | 2017-06-20 | 江西农业大学 | A kind of bread improver of compound emulsion enzyme preparation |
| CN107136149A (en) * | 2017-04-25 | 2017-09-08 | 广州市美日统食品科技有限公司 | A kind of food special-purpose emulsifying composite cream and its production technology |
| CN107223676A (en) * | 2017-06-05 | 2017-10-03 | 广东奇乐趣食品科技有限公司 | One kind bakees grease and preparation method thereof |
| CN107912491A (en) * | 2017-12-13 | 2018-04-17 | 上海早苗食品有限公司 | A kind of emulsifying agent and its deep process |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2011200191A (en) * | 2010-03-26 | 2011-10-13 | Kaneka Corp | Water-in-oil emulsified oil and fat composition for breadmaking |
| CN106259601A (en) * | 2016-11-04 | 2017-01-04 | 东莞市欣荣天丽科技实业有限公司 | A kind of anti-staling composition for cake, cake and preparation method thereof |
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| CN107136149A (en) * | 2017-04-25 | 2017-09-08 | 广州市美日统食品科技有限公司 | A kind of food special-purpose emulsifying composite cream and its production technology |
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| CN110694501A (en) * | 2019-11-06 | 2020-01-17 | 广东奇乐趣食品科技有限公司 | Temperature-controllable high-pressure liquid enzyme on-line feeding system |
| CN110859226A (en) * | 2019-11-30 | 2020-03-06 | 上海优程食品有限公司 | Liquid white oil and preparation method thereof |
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