CN110037074A - A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate - Google Patents
A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate Download PDFInfo
- Publication number
- CN110037074A CN110037074A CN201810274821.2A CN201810274821A CN110037074A CN 110037074 A CN110037074 A CN 110037074A CN 201810274821 A CN201810274821 A CN 201810274821A CN 110037074 A CN110037074 A CN 110037074A
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- China
- Prior art keywords
- fresh
- parts
- keeping
- toast
- modifying agent
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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
- 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
- A21D2/165—Triglycerides
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of fresh-keeping modifying agent of the Toast containing compounded enzyme preparate, it include: fresh-keeping compositional enzyme preparation, emulsifier, yeast activator, antioxidant, curing agent, quality proportioning are as follows: 5~30 parts of fresh-keeping compositional enzyme preparation, emulsifier 210~410, yeast activator 162~390,10~50 parts of antioxidant, 340-360 parts of curing agent.The present invention can effectively delay fermentation to bake the aging of Flour product by the synergistic effect of various enzymes in enzyme preparation, be especially suitable for extending the fresh-keeping of the Toast of industrialization large-scale processing.
Description
Technical field
The present invention relates to bakery additive technology field, specially a kind of Toast containing compounded enzyme preparate is fresh-keeping
Modifying agent.
Background technique
Toast is a kind of rectangle bread of slice.In recent years, Toast is weeded out the old and bring forth the new, and derives many deliciousness
New product becomes a kind of snacks, the snack formula snack food of the welcome of city fast pace youth race.However, toast currently on the market
Bread nor perfection, for example pass through three days storages, amylopectin recrystallization will lead to aging in bread, reduce bread
Edible quality.Shelf-life improves freshness and needs protrusion to solve the problems, such as bread.
Chinese patent CN 103651662A discloses bread fresh-keeping compositional enzyme preparation and its application, the bread fresh-keeping compositional
Enzyme preparation: maltogenic amylase 5%~20%, fungal alpha-amylase 0.3%~1.2%, zytase 0.2%~0.8%, rouge
Fat enzyme 1%~1.6%, surplus are starch；When making bread, the additive amount of fresh-keeping compositional enzyme preparation is flour weight
0.08%~0.12%.For the invention bread fresh-keeping compositional enzyme preparation in production bread, the additive amount of enzyme is small, at low cost；And it is logical
The synergistic effect of various enzymes in enzyme preparation is crossed, bread staling speed can be delayed significantly, bread obtained can keep permanent
Freshness.But the bread fresh-keeping compositional enzyme preparation has ignored the glucose oxidase for increasing bread specific volume, and bread manufacturing enterprise
Not only expectation extends bread freshness date, also lies in the mouthfeel of bread, the features such as specific volume.
The fresh-keeping enzyme of compounding of the invention belongs to food as a kind of natural, safe and nontoxic new bio macromolecular substances
Auxiliary agent.If maltogenic amylase derives from bacillus subtilis, glucose oxidase, zytase and lipase derive from black song
Mould, alpha-amylase derives from aspergillus oryzae.The characteristics of compounding fresh-keeping enzyme is: having in 4~6,20~35 DEG C of temperature ranges of pH value and lives
Property, enzymatic activity is lost quickly when more than 65 DEG C.Some researches show that there are synergistic effects between various enzyme preparation components.
Maltogenic amylase has unique anti-aging effect, can hydrolyze straight chain and amylopectin, mainly generate α-malt
The dextrin of sugar and sub-fraction, to keep the elastic, soft, fresh of bread；Glucose oxidase, which has, strengthens gluten, increase face
The effect of packet specific volume；Zytase can dissolve the araboxylan in non-starch polysaccharide and hydrolyzable moiety dough, in optimization face
Muscle network improves mechanical force simultaneously, shortens the formation time of dough and stablizes the time, slows down bread in baking and is formed centrally；α-shallow lake
Powder enzyme during the fermentation can decompose amylose, and it is yeast that hydrolyzing the damage starch in flour, which is maltose and glucose,
Fermentation process provides required sugared part, and declines starch rate of set, prevents the aging and retrogradation of bread；Lipase can hydrolyze
Fat is unsaturated fatty acid and monoglyceride, and wherein unsaturated fatty acid improves the battalion of bread as essential fatty acid
Support value.
Summary of the invention
Technical problem solved by the invention is to provide a kind of fresh-keeping modifying agent of the Toast containing compounded enzyme preparate, with
Solve the problems in above-mentioned background technique.
Technical problem solved by the invention is realized using following technical scheme: a kind of toast face containing compounded enzyme preparate
Wrap fresh-keeping modifying agent, comprising: fresh-keeping compositional enzyme preparation, emulsifier, yeast activator, antioxidant, curing agent, quality proportioning
Are as follows: 5~30 parts of fresh-keeping compositional enzyme preparation, emulsifier 210~410, yeast activator 162~390,10~50 parts of antioxidant,
340-360 parts of curing agent.
The fresh-keeping compositional enzyme preparation includes maltogenic amylase, glucose oxidase, zytase, fungi alphalise starch
Enzyme, lipase, quality proportioning are as follows: 5~10 parts of maltogenic amylase, 15~30 parts of glucose oxidase, zytase 30~
60 parts, 5~10 parts of fungal alpha-amylase, 5~10 parts of lipase.
The emulsifier includes single, double fatty acid glyceride, polyglyceryl fatty acid ester.
The yeast activator includes calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate.
The antioxidant includes ascorbic acid.
The curing agent includes for cornstarch.
The fresh-keeping modifying agent of the Toast containing compounded enzyme preparate includes 5~30 parts of fresh-keeping compositional enzyme preparation, single, double sweet
Oil and fat acid esters is 200~350 parts, and polyglyceryl fatty acid ester is 10~60 parts, and calcium sulfate is 150~280 parts, calcium dihydrogen phosphate
It is 10~60 parts, tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, 340-360 parts of cornstarch.
The production method of the fresh-keeping modifying agent of the Toast containing compounded enzyme preparate is the following steps are included: by fresh-keeping compositional
5~30 parts of enzyme preparation, single, diglycerine fatty acid ester is 200~350 parts, and polyglyceryl fatty acid ester is 10~60 parts, and calcium sulfate is
150~280 parts, calcium dihydrogen phosphate is 10~60 parts, and tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, remaining corn
Starch is added in mixing machine, and mixing speed uses 45~80r/min.Mixing time is that 15~30min is obtained until being uniformly mixed
To the fresh-keeping modifying agent of Toast containing compounded enzyme preparate.
The fresh-keeping modifying agent of the Toast containing compounded enzyme preparate is flour weight preparing the additive amount in Toast
The 0.3~0.6% of amount.
Fresh-keeping compositional enzyme preparation effective component protein content in terms of butt 15.0%~20.0% of the invention, comprising:
Maltogenic amylase >=2000U/g, glucose oxidase >=2800U/g, zytase >=700U/g, alpha-amylase >=600U/
G, lipase >=100U/g.
Be compared to open technology, there are following advantages by the present invention: the present invention is made by the collaboration of various enzymes in enzyme preparation
With, it can effectively delay fermentation to bake the aging of Flour product, it is especially suitable to extend the guarantor for industrializing the Toast of large-scale processing
It is fresh.
Detailed description of the invention
Fig. 1 is different embodiments of the invention Toast core rigidities effect assessment figure.
Fig. 2 is different embodiments of the invention Toast elastic effect evaluation figure.
Specific embodiment
In order to make, technological means of the invention, creation characteristic, workflow, application method reach purpose and effect is easy to bright
White understanding, below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1-3 specifically matches as (unit: part)
Bread formula: bread high-strength flour 1000g, salt 10g, yeast 10g, white granulated sugar 200g, butter 100g, milk powder 40g,
Shell egg 2, Toast fresh-keeping 1~3g of modifying agent, 350~400mL of water containing compounded enzyme preparate.
Operating method: dough production → standing (5min) → segmentation, molding → standing (5min) → provocation (35 DEG C of provocations
2h) → standing (5min) → baking (160 DEG C of the fire in a stove before fuel is added, 182 DEG C of face fire, baking time 28min), → cooling (30min) → experiment is surveyed
It is fixed.
Toast carries out storage TPA experiment after completing, Toast is cut into the thin slice of 2cm thickness, uses preservative film
Sealed envelope was stored in the environment of drying at room temperature, respectively at the 1st day, the 4th day, the 8th day, the 12nd day, the 16th day, the 20th day
It takes out, carries out TPA measurement.Toast TPA location parameter is as follows:
Toast core rigidities effect assessment, is detailed in Fig. 1.
As shown in Figure 1, three embodiments are declined relative to the core rigidities value of blank control Toast, explanation
Fresh-keeping compositional enzyme preparation of the invention has a better role to the hardness of Toast.In storage experiment, three implementations
The Toast of example core rigidities at storage phase 12-16 days have the tendency that rising sharply, and blank control group was begun at the 8th day
It rises sharply.Illustrate that fresh-keeping compositional enzyme preparation of the invention, which is added, can effectively delay the firm time of Toast, extend bread
On-sale date.From the point of view of three embodiments, with the increase of fresh-keeping enzyme additive amount, the hardness of Toast is declined.In reality
It tests in the period, the trend fallen after rising occurs in the hardness of bread, this is because aging retrogradation occurs in the starch in bread
Lead to the variation of hardness.
Different embodiment Toast Flexible change figures, are detailed in Fig. 2.
As shown in Fig. 2, downward trend is presented in the elasticity of Toast, relative to blank pair with the extension of storage time
According to the elasticity of each embodiment makes moderate progress, this is because the intermolecular interaction of fresh-keeping compositional enzyme preparation of the invention, can have
The stress of effect improved inside dough, increases the viscoplasticity of gluten, and then in the increase for macroscopically, showing bread elasticity.From
Between embodiment 1,2,3 from the point of view of elastic improvement, with the increase of fresh-keeping enzyme additive amount, the elasticity of Toast has increase
Trend illustrates within the scope of the addition of the fresh-keeping enzyme of compounding of the invention, with the increase of fresh-keeping enzyme additive amount, bread bullet flexibility
It increases accordingly.
Toast fresh-keeping effect sensory evaluation, as shown in the table: Toast fresh-keeping effect evaluates (full marks 100 divide)
It is blank control example, other conditions and reality that bread fresh-keeping compositional enzyme preparation of the present invention is added without in bread making process
It is identical to apply example 1~3.
Primary evaluation is according to GB/T14611-2008
Bread core bullet is flexible (15 points).After bread cools down at room temperature, it is packed into polybag, and sack is tightened, after 18h
Naked eyes evaluation is carried out with internal feature to outside bread, mainly includes the following contents: epidermis color, epidermis quality and bread shape
Shape, crumb smoothness, bread core bullet flexibility, crumb structure and mouthfeel.Organoleptic test method invites ten sense of taste normal
People carries out subjective appreciation.
Bread core texture structure (35 points).Bread core stomata is fine and closely woven, and uniformly and in elongated, empty wall is thin, in spongy, obtains most
High score 35 divides；Bread core stomata is big and small, and extremely unevenly, there are many macroscopic void, and solid part is linked to be sheet, minimum to be divided into 8 points,
Bread core texture structure between it is above-mentioned between the two, obtain 9 points~34 points.
Loaf volume, weight and specific volume (45 points).Bread specific volume=volume/weight.After bread is come out of the stove, adopted in 10min
Loaf volume is measured with vegetable seed re-scheduling method, weighs weight, takes the average value of double test specimens.Bread body is indicated with g and mL respectively
Product is less than 360mL and obtains 0 point, gets full marks 45 points greater than 900mL, and volume is between 360-900mL, every increase 12mL, and score increases by 1
Point.
Bread core position hardness (5 points) bread centre aging is most fast, and measurement bread centre hardness measures face
The degree of aging of packet.
It can be seen that embodiment sensory evaluation scores compared with the control group from upper table Toast fresh-keeping effect results of sensory evaluation
It is greatly improved.3 embodiments are compared, the sensory evaluation scores of embodiment 3 are relatively high, illustrate in a certain range, and compounding is protected
The additive amount of fresh enzyme and the quality of bread are directly proportional.
The above shows and describes the basic principle, main features and advantages of the invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.Claimed range of the invention by appended claims and
Its equivalent thereof.
Claims (9)
1. a kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate, it is characterised in that: include: fresh-keeping compositional enzyme preparation, cream
Agent, yeast activator, antioxidant, curing agent, quality proportioning are as follows: 5~30 parts of fresh-keeping compositional enzyme preparation, emulsifier 210
~410, yeast activator 162~390,10~50 parts of antioxidant, 340-360 parts of curing agent.
2. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
Fresh-keeping compositional enzyme preparation includes maltogenic amylase, glucose oxidase, zytase, fungal alpha-amylase, lipase, matter
Amount proportion are as follows: 5~10 parts of maltogenic amylase, 15~30 parts of glucose oxidase, 30~60 parts of zytase, fungi alphalise starch
5~10 parts of enzyme, 5~10 parts of lipase.
3. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
Emulsifier include single, double fatty acid glyceride, polyglyceryl fatty acid ester.
4. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
Yeast activator include calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate.
5. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
Antioxidant include ascorbic acid.
6. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
Curing agent include be cornstarch.
7. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
The fresh-keeping modifying agent of Toast containing compounded enzyme preparate includes 5~30 parts of fresh-keeping compositional enzyme preparation, and single, double fatty acid glyceride is
200~350 parts, polyglyceryl fatty acid ester is 10~60 parts, and calcium sulfate is 150~280 parts, and calcium dihydrogen phosphate is 10~60 parts,
Tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, 340-360 parts of cornstarch.
8. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
The production method of the fresh-keeping modifying agent of Toast containing compounded enzyme preparate is the following steps are included: by fresh-keeping compositional enzyme preparation 5~30
Part, single, diglycerine fatty acid ester is 200~350 parts, and polyglyceryl fatty acid ester is 10~60 parts, and calcium sulfate is 150~280 parts,
Calcium dihydrogen phosphate is 10~60 parts, and tricalcium phosphate is 2~50 parts, and ascorbic acid is 10~50 parts, remaining cornstarch, is added mixed
In conjunction machine, mixing speed uses 45~80r/min, and mixing time is 15~30min, until being uniformly mixed, obtains containing compound enzyme
The fresh-keeping modifying agent of the Toast of preparation.
9. the fresh-keeping modifying agent of a kind of Toast containing compounded enzyme preparate according to claim 1, it is characterised in that: described
The fresh-keeping modifying agent of Toast containing compounded enzyme preparate prepare the additive amount in Toast be flour weight 0.3~
0.6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810274821.2A CN110037074A (en) | 2018-03-30 | 2018-03-30 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810274821.2A CN110037074A (en) | 2018-03-30 | 2018-03-30 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
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| CN110037074A true CN110037074A (en) | 2019-07-23 |
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ID=67273160
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| CN201810274821.2A Pending CN110037074A (en) | 2018-03-30 | 2018-03-30 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720485A (en) * | 2019-11-28 | 2020-01-24 | 衡阳市君玲传统食品科技发展有限责任公司 | Black tea moon cake and making method thereof |
| CN111134160A (en) * | 2019-12-30 | 2020-05-12 | 南通奥凯生物技术开发有限公司 | Bread improver and preparation method and application thereof |
| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
| CN112106808A (en) * | 2020-09-28 | 2020-12-22 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for cake preservation and application method thereof |
| CN112616889A (en) * | 2020-12-21 | 2021-04-09 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for bread preservation and application thereof |
| CN113367172A (en) * | 2021-07-06 | 2021-09-10 | 科为博(江苏)生物科技研究院有限公司 | Bread improver of compound emulsified enzyme preparation |
| CN113545380A (en) * | 2021-07-23 | 2021-10-26 | 科为博(江苏)生物科技研究院有限公司 | Compound enzyme preparation applied to cake and bread production |
| CN114468000A (en) * | 2021-12-24 | 2022-05-13 | 多麦(福建)食品有限公司 | Storage-resistant bread and preparation method thereof |
| CN114586821A (en) * | 2022-03-02 | 2022-06-07 | 江南大学 | Application and preparation method of compound emulsifying enzyme preparation |
| CN115918700A (en) * | 2022-11-28 | 2023-04-07 | 福建灵雀谷生物科技有限公司 | Compound modifier for moisturizing and softening bread and application thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720485A (en) * | 2019-11-28 | 2020-01-24 | 衡阳市君玲传统食品科技发展有限责任公司 | Black tea moon cake and making method thereof |
| CN111134160A (en) * | 2019-12-30 | 2020-05-12 | 南通奥凯生物技术开发有限公司 | Bread improver and preparation method and application thereof |
| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
| CN111758760B (en) * | 2020-07-04 | 2023-05-02 | 武汉市仟吉食品有限公司 | Biological enzyme modified double-cooked toast and manufacturing process thereof |
| CN112106808A (en) * | 2020-09-28 | 2020-12-22 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for cake preservation and application method thereof |
| CN112616889A (en) * | 2020-12-21 | 2021-04-09 | 武汉新华扬生物股份有限公司 | Compound enzyme preparation for bread preservation and application thereof |
| CN113367172A (en) * | 2021-07-06 | 2021-09-10 | 科为博(江苏)生物科技研究院有限公司 | Bread improver of compound emulsified enzyme preparation |
| CN113545380A (en) * | 2021-07-23 | 2021-10-26 | 科为博(江苏)生物科技研究院有限公司 | Compound enzyme preparation applied to cake and bread production |
| CN114468000A (en) * | 2021-12-24 | 2022-05-13 | 多麦(福建)食品有限公司 | Storage-resistant bread and preparation method thereof |
| CN114586821A (en) * | 2022-03-02 | 2022-06-07 | 江南大学 | Application and preparation method of compound emulsifying enzyme preparation |
| CN115918700A (en) * | 2022-11-28 | 2023-04-07 | 福建灵雀谷生物科技有限公司 | Compound modifier for moisturizing and softening bread and application thereof |
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Application publication date: 20190723 |