CN109805051A - Composite frozen dough characters modifying agent and preparation method thereof - Google Patents
Composite frozen dough characters modifying agent and preparation method thereof Download PDFInfo
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- CN109805051A CN109805051A CN201910052682.3A CN201910052682A CN109805051A CN 109805051 A CN109805051 A CN 109805051A CN 201910052682 A CN201910052682 A CN 201910052682A CN 109805051 A CN109805051 A CN 109805051A
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Abstract
The present invention relates to a kind of composite frozen dough characters modifying agents and preparation method thereof, the composite frozen dough characters modifying agent is by basestocks and function material with mass ratio (8-10): 1 is applied in combination, the weight percent composition of basestocks is as follows: the modified phospholipid of 5-12%, the Sucrose Fatty Acid Ester of 10-20%, the stearic calcium lactate or stearoyl lactate of 5-10%, the diacetyl tartaric acid monoglyceride of 15-20%, the monoglyceride of 5-10%, 10-20% glucolactone, 10-15% complex enzyme, surplus is starch, summation 100%;The weight percent composition of function material is as follows: 20-30% trehalose, the compound of 10-20% water solubility and water-insoluble glucan, surplus are Fatsia japonica seed extract, summation 100%.The present invention is compared with prior art, and technological progress is significant.Yeast viability and frost resistance can be effectively improved within the freezing shelf-life using the made bread frozen dough of the present invention, at the same dough hold strength and specific retention also significantly improves, factually test is calculated, and 10-12% and 15-18% can be improved respectively.
Description
Technical field
The present invention relates to a kind of composite frozen dough characters modifying agents and preparation method thereof, belong to food additives processing skill
Art field.
Background technique
In recent years, China's bread enterprise development speed is swift and violent.People propose new demand to the freshness of bread.It is cold
The appearance of frozen dough technology provides new approach to improve the freshness of bread.Because freezing flour-dough technology can produce bread
Technique is divided into dough production and bakes two independent links.But at present since freezing flour-dough is in rapid freezing (- 30 DEG C~40
DEG C) and refrigeration (- 18 DEG C~23 DEG C) during, the fermentability for holding strength, retention ability and yeast cells of dough can all have
Declined, the bad phenomenons such as head is small, mouthfeel is hardened will appear using its bread made, directly affect the appearance and mouth of bread
Sense.
Bread frozen dough quality-improving new method is innovated thus, guarantees bread frozen dough in trimestral Storage period
Interior, it is to promote and develop China's roasting that yeast gas production, which is greater than 800mL, after reaching defrosting, and specific retention is the technical indicator of 45-48%
Bake the necessary of food industries.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, a kind of composite frozen dough characters modifying agent is provided.It should
Composite frozen dough characters modifying agent can delay bread staling, increase softness of bread, to dough character and yeast cells
Vigor maintains the effect of greatly facilitating.
The second object of the present invention is to provide the preparation method of composite frozen dough characters modifying agent.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of composite frozen dough characters modifying agent, the composite frozen dough characters modifying agent is by basestocks and function material
With mass ratio (8-10): 1 is applied in combination, and the weight percent composition of basestocks is as follows: the modified phospholipid of 5-12%, 10-20%
Sucrose Fatty Acid Ester, the stearic calcium lactate or stearoyl lactate of 5-10%, the diacetyl tartaric acid monoglyceride of 15-20%, 5-
10% monoglyceride, 10-20% glucolactone, 10-15% complex enzyme, surplus are starch, summation 100%;
The weight percent composition of function material is as follows: 20-30% trehalose, 10-20% water solubility and water-insoluble Portugal are poly-
The compound of sugar, surplus are Fatsia japonica seed extract, summation 100%.
The improvement and holding of the fermentability for holding strength, retention ability and yeast cells of dough are to realize bread high-quality
Key element obtains modifying agent of the invention for this purpose, present inventor has carried out a variety of trials, solves existing skill
Contain a certain amount of flavonoids in the key technology of art bread frozen dough, especially function material in Fatsia japonica seed extract
Close object.The functional groups such as phenolic hydroxyl group, methoxyl group, methyl, isopentene group are often connected in flavone compound structure, structure has altogether
Yoke, frame when water-soluble and water-insoluble glucan compound is scattered in a certain amount of purified water, between dextran molecule
Bridge effect (mainly water-insoluble and part aqueous) is with the intermolecular van der Waals interaction between aforementioned group, shape
At three-dimensional reticular structure, so that dough holds strength and water retention property with stronger, in addition, during bread baking, bread
It will form more microcellular structure, loaf volume is big, soft.
Secondly, Fatsia japonica seed extract is due to rich in the functional groups such as phenolic hydroxyl group, methoxyl group, methyl, isopentene group, due to
The physical and chemical effect of functional group between each component, discovery Fatsia japonica seed extract is also good dispersing agent in practice, for this
For the basestocks of invention, there is good dispersibility, be easily uniformly mixed, it is very easy to use.
Again, in use, the Pre-Treatment of Activated yeast of existing capability material, trehalose, water solubility and water-insoluble glucan
The suspension that compound is formed can wrap up a tunic on active dry yeasr surface.On the one hand there is water lock and water holding function, avoid living
Property yeast dry out in frozen storage and activity reduce, influence fermenting power, even if in addition, dough in course of defrosting, portion
Divide active dry yeasr that can rupture, cellular content will not be discharged into dough at once, but a degree of resistance of the film wrapped up
It keeps off and delays to discharge, avoid the reduced form material damage gluten and space network above-mentioned of release.
To sum up, the present invention is compared with prior art, technological progress is significant.It is cold using the made bread of the present invention
Frozen dough can effectively improve yeast viability and frost resistance within the freezing shelf-life, at the same dough hold strength and specific retention is also shown
It writes and improves, factually test is calculated, and 10-12% and 15-18% can be improved respectively.
Preferably, with the composite frozen dough characters modifying agent is made of with mass ratio 9: 1 basestocks and function material
Use, the weight percent of basestocks composition is as follows: 8% modified phospholipid, 15% Sucrose Fatty Acid Ester, 8% stearic calcium lactate or
Stearoyl lactate, 18% diacetyl tartaric acid monoglyceride, 8% monoglyceride, 15% glucolactone, 12% is multiple
Synthase, 16% starch;
The weight percent composition of function material is as follows: 25% trehalose, 15% water solubility and water-insoluble glucan are answered
Close object, 60% Fatsia japonica seed extract.
Preferably, mass ratio water-soluble in the function material and water-insoluble glucan is (3-5): 3, complex enzyme includes
The glucose oxidase of 2-3% and the hemicellulase of 1.5-2.5%.
Preferably, the complex enzyme further includes any in zytase, maltogenic amylase, alpha-amylase and lipase
One or more of combinations.
Preferably, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus is water;
Step S3 is extracted: by the smashed raw material powder of step S1 and the prepared extracting solution of step S2 at 55-65 DEG C
Mixing, Sonication assisted treatment 0.5-1h are stored at room temperature 30-45min, are layered;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
Preferably, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 60 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30-45min, is layered;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
Preferably, the mass ratio of raw material powder and the double-aqueous phase system is 1 in the step S3: (8-10).
A kind of preparation method of composite frozen dough characters modifying agent, steps are as follows for the preparation method:
The first step prepares Fatsia japonica seed extract:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus is water;
Step S3 is extracted: by the smashed raw material powder of step S1 and the prepared extracting solution of step S2 at 55-65 DEG C
Mixing, Sonication assisted treatment 0.5-1h are stored at room temperature 30-45min, are layered;S4 separation: taking upper organic phase to be concentrated,
It precipitates crystal as Fatsia japonica seed extract
Second step prepares composite frozen dough characters modifying agent basestocks:
The modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid is sweet
Grease, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10-20 mesh screening 1-3 times,
Until 95% or more mixture obtains basestocks by vibrating screen;
Third step prepares composite frozen dough characters modifying agent function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10-20 mesh screening 1-3 times, until 95% or more mixture obtains function material by vibrating screen
Material;
The basestocks and function material prepared are separately vacuum-packed storage, with mass ratio (8-10) when use: 1 combination.
A kind of application of composite frozen dough characters modifying agent carries out using use with the additive amount of flour quality 2-3.5%
In the quality-improving of freezing flour-dough.
Preferably, concrete application mode is as follows: function material being deployed into suspension with certain purified water, certain use is added
The active dry yeast of amount is sufficiently stirred processing 0.2-0.5h, basestocks is then added, is uniformly mixed, is eventually adding flour, and at
Dough.
The beneficial effects of the present invention are: the present invention is compared with prior art, technological progress is significant.Utilize the present invention
Made bread frozen dough can effectively improve yeast viability and frost resistance within the freezing shelf-life, at the same dough hold strength and
Specific retention also significantly improves, and factually test is calculated, and 10-12% and 15-18% can be improved respectively.
Specific embodiment
Below by specific embodiment, technical scheme of the present invention will be further explained in detail.Institute in each embodiment
Raw material is commercially available conventional raw material.
Embodiment 1:
A kind of composite frozen dough characters modifying agent, the composite frozen dough characters modifying agent is by basestocks and function material
It is applied in combination with mass ratio 8: 1, the weight percent composition of basestocks is as follows: 5% modified phospholipid, 10% Sucrose Fatty Acid Ester, 5%
Stearic calcium lactate, 15% diacetyl tartaric acid monoglyceride, 5% monoglyceride, 10% glucolactone, 10% is multiple
Synthase, surplus are starch, summation 100%;
The weight percent composition of function material is as follows: 20% trehalose, 10% water solubility and water-insoluble glucan are answered
Object is closed, surplus is Fatsia japonica seed extract, summation 100%.
In the present embodiment, water-soluble and water-insoluble glucan mass ratio is 1: 1 in the function material, and complex enzyme includes
2% glucose oxidase and 2.5% hemicellulase, surplus is zytase.
In the present embodiment, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60 meshes;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 15%, potassium carbonate 5%, ammonium sulfate 3%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 55 DEG C
It closes, Sonication assisted treatment 1h is stored at room temperature 45min, is layered;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.The step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 8 in S3.
Steps are as follows for the preparation method of the composite frozen dough characters modifying agent of embodiment 1:
The first step prepares Fatsia japonica seed extract:
Second step prepares composite frozen dough characters modifying agent basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate, diacetyl tartaric acid monoglyceride, monoglyceride, Portugal
Grape saccharic acid lactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 20 mesh screening 1-2 times, until 95% or more mixes
Material obtains basestocks by vibrating screen;
Third step prepares composite frozen dough characters modifying agent function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen;
Embodiment 2:
A kind of composite frozen dough characters modifying agent, the composite frozen dough characters modifying agent is by basestocks and function material
It is applied in combination with mass ratio 10: 1, the weight percent composition of basestocks is as follows: 12% modified phospholipid, 20% Sucrose Fatty Acid Ester,
5% stearoyl lactate, 15% diacetyl tartaric acid monoglyceride, 5% monoglyceride, 10% glucolactone,
10% complex enzyme, surplus are starch, summation 100%;
The weight percent composition of function material is as follows: 30% trehalose, 20% water solubility and water-insoluble glucan are answered
Object is closed, surplus is Fatsia japonica seed extract, summation 100%.
In the present embodiment, water-soluble and water-insoluble glucan mass ratio is 5: 3 in the function material, and complex enzyme includes
3% glucose oxidase and 2.5% hemicellulase, the complex enzyme further includes 3.5% zytase, 1.0% wheat
Bud saccharogenic amylase.
In the present embodiment, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 80 meshes;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 25%, potassium carbonate 8%, ammonium sulfate 6%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 65 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30min, is layered;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract, the step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 10 in S3.
Steps are as follows for the preparation method of the composite frozen dough characters modifying agent of embodiment 2:
The first step prepares Fatsia japonica seed extract:
Second step prepares composite frozen dough characters modifying agent basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearoyl lactate, diacetyl tartaric acid monoglyceride, monoglyceride,
Glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 20 mesh screening 1-2 times, until 95% or more is mixed
Material is closed by vibrating screen, obtains basestocks;
Third step prepares composite frozen dough characters modifying agent function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 20 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen;
Embodiment 3:
A kind of composite frozen dough characters modifying agent, the composite frozen dough characters modifying agent is by basestocks and function material
It is formed and is used cooperatively with mass ratio 9: 1, the weight percent composition of basestocks is as follows: 8% modified phospholipid, 15% sucrose
Rouge, 8% stearic calcium lactate or stearoyl lactate, 18% diacetyl tartaric acid monoglyceride, 8% monoglyceride,
15% glucolactone, 12% complex enzyme, 16% starch;
The weight percent composition of function material is as follows: 25% trehalose, 15% water solubility and water-insoluble glucan are answered
Close object, 60% Fatsia japonica seed extract.
Water-soluble and water-insoluble glucan mass ratio is 4: 3 in function material described in embodiment 3, and complex enzyme includes
2.5% glucose oxidase, 2.0% hemicellulase, 3.0% maltogenic amylase, 2.5% alpha-amylase and 2%
Lipase.
In embodiment 3, the extracting method of the Fatsia japonica seed extract is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hempa
Acyl triamine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 and the prepared extracting solution of step S2 are mixed at 60 DEG C
It closes, Sonication assisted treatment 0.5h is stored at room temperature 30-45min, is layered;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.The step
The mass ratio of raw material powder and the double-aqueous phase system is 1: 9 in S3.
Steps are as follows for the preparation method of the composite frozen dough characters modifying agent of embodiment 3:
The first step prepares Fatsia japonica seed extract:
Second step prepares composite frozen dough characters modifying agent basestocks:
The modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid is sweet
Grease, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10 mesh screening 2-3 times, directly
To 95% or more mixture by vibrating screen, basestocks are obtained;
Third step prepares composite frozen dough characters modifying agent function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed
Uniformly, the vibrating screen circulation through 10 mesh screening 2-3 times, until 95% or more mixture obtains function material material by vibrating screen;
The modifying agent of dough characters containing composite frozen that embodiment 1-3 is obtained is used for the processing of freezing flour-dough, specific experiment mistake
Journey and structure are as follows:
1.1 materials and instrument
Tailored flour for bread, commercially available, new good board;
Active dry yeast, commercially available, Angel TH, low temperature resistant yeast;
Auxiliary material: white granulated sugar, salt etc., it is commercially available.
Gluten index analyzer: German Brabender company production, multifunctional domestic electric oven: beautiful T4-L326F wakes up
Send out case: happy wound board, vertical flour beetling machine, quick freezing unit, refrigerator-freezer etc..
1.2 Bread Quality methods of marking: bread quality standard and standards of grading GB/T14611-93 are referred to.
1.3.1 the basestocks and function material that embodiment 1 prepares separately are vacuum-packed storage, with mass ratio 8: 1 when use
Combination, is carried out with the additive amount of flour quality 2% using for the quality-improving of freezing flour-dough, concrete application mode is as follows: will
Function material is deployed into suspension with certain purified water, and the active dry yeast of certain dosage is added, and processing 0.2h is sufficiently stirred, so
After basestocks are added, be uniformly mixed, be eventually adding flour, and at dough.Specific purified water, active dry yeast and necessary auxiliary material
Dosage can take the circumstances into consideration to increase and decrease according to the needs of the elements such as taste.
1.3.2 the basestocks and function material that embodiment 2 prepares separately are vacuum-packed storage, with mass ratio 10: 1 when use
Combination, is carried out with the additive amount of flour quality 2-3.5% using for the quality-improving of freezing flour-dough, concrete application mode is such as
Under: function material is deployed into suspension with certain purified water, the active dry yeast of certain dosage is added, processing is sufficiently stirred
Then basestocks are added in 0.5h, be uniformly mixed, be eventually adding flour and necessary auxiliary material, and at dough.
1.3.3 the basestocks and function material that embodiment 3 prepares separately are vacuum-packed storage, with mass ratio 9: 1 when use
Combination, is carried out with the additive amount of flour quality 3.0% using for the quality-improving of freezing flour-dough, concrete application mode is as follows:
Function material is deployed into suspension with certain purified water, the active dry yeast of certain dosage is added, processing 0.4h is sufficiently stirred,
Then basestocks are added, is uniformly mixed, is eventually adding flour and necessary auxiliary material, and at dough.
The dough of embodiment 1-3 is divided into 100g ± 5g size, the subzero 20-30 DEG C of freezing 15- in freezing equipment
20min.After storage 45 days, baking bread is carried out.The roasted soft tommy sensory evaluation criteria of freezing flour-dough is according to aforementioned national standard
It formulates, index and score value are respectively as follows:
Loaf volume 35 divides, and bread epidermis color 5 divides, and quality shape 5 is divided, and cored color 5 divides, and smoothness 10 is divided, texture
Structure 20 is divided, and packet bullet is 10 points flexible, and mouthfeel 10 is divided, and total score 100 is divided.Test result is as follows by embodiment 1-3:
By the experimental results showed that, the bread that embodiment 1-3 is process all has higher quality.In addition, embodiment 1-3
Freezing flour-dough store 90 days after, roasted bread total score is respectively 88,90 and 94 points.
2. the measurement of freezing flour-dough fermenting power
Weight-loss method is taken to measure the fermenting power of freezing flour-dough.The dough mixed is weighed first, records its weight M1, so
Dough is placed in quick-frozen 30min in -30 DEG C rapidly afterwards, dough is placed in -20 DEG C after quick-frozen and refrigerates 12h, it, will after refrigeration
Freezing flour-dough is placed in constant temperature and humidity incubator (38 DEG C, 90%) and weighs after defrosting and provocation 2h, 2h, is denoted as M2,2 weight
Difference be measure freezing after yeast fermenting power.Its formula: F (g)=M2-M1.
The experimental results showed that the fermenting power of the freezing flour-dough of embodiment 1-3 is respectively 1.78g, 1.82g and 2.01g.
3. yeast freeze-proof characteristic test
Yeast freeze-proof characteristic indicates with opposite fermenting power, formula: yeast freeze-proof power (%)=freezing flour-dough fermenting power/
The fermenting power * 100% of fresh dough, wherein the fermenting power of fresh dough measures the similar measurement operation with 2. Dough fermentation abilities,
First the dough mixed is weighed, its weight M1 is recorded, then dough is placed in constant temperature and humidity incubator (38 DEG C, 90%)
It weighs after provocation 2h, 2h, is denoted as M2, the difference of 2 weight is to measure the fermenting power of fresh yeast.
The experimental results showed that the fermenting power of the fresh dough of embodiment 1-3 is respectively 2.0g, 1.979g and 2.14g.
The yeast freeze-proof performance of embodiment 1-3 is respectively 89.0%, 92.0% and 94.0%.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, there are also other variations and modifications on the premise of not exceeding the technical scheme recorded in the claims.
Claims (10)
1. a kind of composite frozen dough characters modifying agent, which is characterized in that the composite frozen dough characters modifying agent is by basis
Material and function material are with mass ratio (8-10): 1 is applied in combination, and the weight percent composition of basestocks is as follows: the modification phosphorus of 5-12%
Rouge, the Sucrose Fatty Acid Ester of 10-20%, the stearic calcium lactate or stearoyl lactate of 5-10%, the diacetyl tartaric acid mono-acid of 15-20%
Glyceride, the monoglyceride of 5-10%, 10-20% glucolactone, 10-15% complex enzyme, surplus are starch, and summation is
100%;
The weight percent composition of function material is as follows: 20-30% trehalose, 10-20% water solubility and water-insoluble glucan
Compound, surplus are Fatsia japonica seed extract, summation 100%.
2. composite frozen dough characters modifying agent according to claim 1, it is characterised in that: the composite frozen dough product
Quality improving agent is made of with mass ratio 9: 1 basestocks and function material and is used cooperatively, and the weight percent composition of basestocks is as follows:
8% modified phospholipid, 15% Sucrose Fatty Acid Ester, 8% stearic calcium lactate or stearoyl lactate, 18% diacetyl tartaric acid list
Acid glyceride, 8% monoglyceride, 15% glucolactone, 12% complex enzyme, 16% starch;
The weight percent composition of function material is as follows: 25% trehalose, 15% water-soluble and water-insoluble glucan compound,
60% Fatsia japonica seed extract.
3. composite frozen dough characters modifying agent according to claim 1, it is characterised in that: water-soluble in the function material
Mass ratio with water-insoluble glucan is (3-5): 3, complex enzyme includes the glucose oxidase and 1.5-2.5% of 2-3%
Hemicellulase.
4. composite frozen dough characters modifying agent according to claim 3, it is characterised in that: the complex enzyme further includes wood
Any one or the combination of several of them in dextranase, maltogenic amylase, alpha-amylase and lipase.
5. composite frozen dough characters modifying agent according to claim 1, it is characterised in that: the Fatsia japonica seed extracts
The extracting method of object is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 mixed at 55-65 DEG C with the prepared extracting solution of step S2,
Sonication assisted treatment 0.5-1h is stored at room temperature 30-45min, layering;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
6. composite frozen dough characters modifying agent according to claim 5, it is characterised in that: the Fatsia japonica seed extracts
The extracting method of object is as follows:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 20%, potassium carbonate 6%, ammonium sulfate 5%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 being mixed at 60 DEG C with the prepared extracting solution of step S2, is surpassed
Sound wave aid in treatment 0.5h, is stored at room temperature 30-45min, layering;
Step S4 separation: it takes upper organic phase to be concentrated, precipitates crystal as Fatsia japonica seed extract.
7. composite frozen dough characters modifying agent according to claim 5 or 6, it is characterised in that: the Central Plains the step S3
The mass ratio of feed powder end and the double-aqueous phase system is 1: (8-10).
8. the preparation method of composite frozen dough characters modifying agent described in a kind of claim 1, it is characterised in that: the preparation side
Steps are as follows for method:
The first step prepares Fatsia japonica seed extract:
Step S1 raw material smashes: Fatsia japonica seed dry, pulverize, cross 60-80 mesh;
Step S2 aqueous two-phase extracting solution is prepared: the weight percent composition of the aqueous two-phase extracting solution is as follows: hexamethyl phosphinylidyne three
Amine 15-25%, potassium carbonate 5-8%, ammonium sulfate 3-6%, surplus are water;
Step S3 is extracted: the smashed raw material powder of step S1 mixed at 55-65 DEG C with the prepared extracting solution of step S2,
Sonication assisted treatment 0.5-1h is stored at room temperature 30-45min, layering;S4 separation: taking upper organic phase to be concentrated, and is precipitated brilliant
Body is Fatsia japonica seed extract
Second step prepares composite frozen dough characters modifying agent basestocks:
By the modified phospholipid of formula ratio, Sucrose Fatty Acid Ester, stearic calcium lactate or stearoyl lactate, diacetyl tartaric acid mono-acid glycerol
Ester, monoglyceride, glucolactone, complex enzyme and starch are uniformly mixed, the vibrating screen circulation through 10-20 mesh screening 1-3 times, directly
To 95% or more mixture by vibrating screen, basestocks are obtained;
Third step prepares composite frozen dough characters modifying agent function material:
The compound of the trehalose of formula ratio, water solubility and water-insoluble glucan and Fatsia japonica seed extract are mixed equal
It is even, the vibrating screen circulation through 10-20 mesh screening 1-3 times, until 95% or more mixture obtains function material material by vibrating screen;
The basestocks and function material prepared are separately vacuum-packed storage, with mass ratio (8-10) when use: 1 combination.
9. the application of composite frozen dough characters modifying agent described in a kind of claim 1, it is characterised in that: with flour quality 2-
3.5% additive amount carries out using quality-improving for freezing flour-dough.
10. according to right want claim 9 described in composite frozen dough characters modifying agent application, it is characterised in that: specifically answer
It is as follows with mode: function material being deployed into suspension with certain purified water, the active dry yeast of certain dosage is added, sufficiently stirs
Processing 0.2-0.5h is mixed, basestocks are then added, is uniformly mixed, is eventually adding flour, and at dough.
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CN115530200B (en) * | 2022-10-10 | 2024-03-01 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
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