CN110278975B - Microcapsule type flour improver for baking bread - Google Patents
Microcapsule type flour improver for baking bread Download PDFInfo
- Publication number
- CN110278975B CN110278975B CN201910458717.3A CN201910458717A CN110278975B CN 110278975 B CN110278975 B CN 110278975B CN 201910458717 A CN201910458717 A CN 201910458717A CN 110278975 B CN110278975 B CN 110278975B
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- China
- Prior art keywords
- vitamin
- flour improver
- carboxymethyl chitosan
- capsule wall
- fluidized bed
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- 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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- 235000013312 flour Nutrition 0.000 title claims abstract description 33
- 239000003094 microcapsule Substances 0.000 title claims abstract description 27
- 235000008429 bread Nutrition 0.000 title claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 86
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 38
- 239000011718 vitamin C Substances 0.000 claims abstract description 38
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 38
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- 239000002775 capsule Substances 0.000 claims abstract description 23
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002202 Polyethylene glycol Substances 0.000 claims abstract description 13
- 229920001223 polyethylene glycol Polymers 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000005507 spraying Methods 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- JRBPAEWTRLWTQC-UHFFFAOYSA-N dodecylamine Chemical compound CCCCCCCCCCCCN JRBPAEWTRLWTQC-UHFFFAOYSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 5
- 238000012986 modification Methods 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- LMDZBCPBFSXMTL-UHFFFAOYSA-N 1-Ethyl-3-(3-dimethylaminopropyl)carbodiimide Substances CCN=C=NCCCN(C)C LMDZBCPBFSXMTL-UHFFFAOYSA-N 0.000 claims description 3
- FPQQSJJWHUJYPU-UHFFFAOYSA-N 3-(dimethylamino)propyliminomethylidene-ethylazanium;chloride Chemical compound Cl.CCN=C=NCCCN(C)C FPQQSJJWHUJYPU-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- NPZTUJOABDZTLV-UHFFFAOYSA-N hydroxybenzotriazole Substances O=C1C=CC=C2NNN=C12 NPZTUJOABDZTLV-UHFFFAOYSA-N 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 2
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims description 2
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims description 2
- 235000010376 calcium ascorbate Nutrition 0.000 claims description 2
- 229940047036 calcium ascorbate Drugs 0.000 claims description 2
- 239000011692 calcium ascorbate Substances 0.000 claims description 2
- BLORRZQTHNGFTI-ZZMNMWMASA-L calcium-L-ascorbate Chemical compound [Ca+2].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] BLORRZQTHNGFTI-ZZMNMWMASA-L 0.000 claims description 2
- 235000010350 erythorbic acid Nutrition 0.000 claims description 2
- 239000004318 erythorbic acid Substances 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 229940026239 isoascorbic acid Drugs 0.000 claims description 2
- 238000002715 modification method Methods 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 235000021317 phosphate Nutrition 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 2
- 108010068370 Glutens Proteins 0.000 abstract description 5
- 235000021312 gluten Nutrition 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000007800 oxidant agent Substances 0.000 description 3
- 229940068918 polyethylene glycol 400 Drugs 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
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
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a microcapsule type flour improver for baking bread, which relates to the technical field of flour processing and comprises a capsule core and a capsule wall, wherein vitamin C is used as the capsule core, carboxymethyl chitosan is used as a main material of the capsule wall, and low-molecular-weight polyethylene glycol is used as an auxiliary material of the capsule wall. The flour improver prepared by the invention belongs to a microcapsule type structure, and improves the stability of vitamin C in a capsule core and covers the bad taste of the vitamin C by coating the capsule wall; and the special structure of the capsule wall is utilized to release vitamin C to the dough (the capsule wall is dissolved when meeting water when the dough is kneaded, so that the vitamin C in the capsule wall is released), and the sulfydryl in the gluten is oxidized into disulfide bonds, so that the operability of the dough and the eating quality of the bread prepared by baking are effectively improved.
Description
The technical field is as follows:
the invention relates to the technical field of flour processing, in particular to a microcapsule type flour improver for baking bread.
Background art:
the flour improver is used for improving the quality of flour products and the rheological property and the machining performance of dough, and mainly comprises an oxidant, a reducing agent, an enzyme preparation, an emulsifier and the like. The oxidant is applied to flour more, and the sulfydryl in the gluten is oxidized into disulfide bonds, so that the elasticity, toughness and uniformity of the dough are effectively improved. At present, one of the common safe oxidants is vitamin C. When the flour is added with water and stirred, the vitamin C is oxidized into dehydrovitamin C due to sufficient oxygen; when the flour is fermented, due to insufficient oxygen, the dehydrovitamin C oxidizes partial sulfydryl in the gluten into disulfide bonds, so that the gluten strength of the dough is enhanced.
However, vitamin C has a major problem in that it is unstable in nature and easily destroyed to lose its activity. At present, it has been reported that vitamin C is coated by microencapsulation technology to improve the stability of vitamin C and to mask the unpleasant taste thereof and to control the release rate thereof. The selection of microcapsule wall materials directly influences the effect of vitamin C on dough, and patent CN101438721A discloses a vitamin C microcapsule flour improver and a preparation method thereof, wherein a mixture of starch, hardened oil and stearic acid monoglyceride is used as a wall material, although the starch has hydrophilicity, the starch is insoluble in cold water, and the starch forms slurry after meeting hot water, so that the release of the internal vitamin C is seriously influenced, and the vitamin C cannot normally exert the corresponding effect of improving the dough operability and the flour product quality.
The invention content is as follows:
the invention aims to solve the technical problem of preparing the microcapsule type flour improver for bread baking, which is beneficial to improving the stability of vitamin C, covering the bad taste of the vitamin C and simultaneously not influencing the normal exertion of the action effect of the vitamin C, by selecting and combining capsule wall materials.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a microcapsule flour modifier for baking bread comprises a core and a wall, wherein vitamin C is used as the core, carboxymethyl chitosan is used as the main material of the wall, and low molecular weight polyethylene glycol is used as the auxiliary material of the wall;
the structural formula of the carboxymethyl chitosan is as follows:
the vitamin C is one or more selected from ascorbic acid, sodium ascorbate, calcium ascorbate, ascorbic acid phosphate, ascorbyl palmitate, erythorbic acid, and sodium erythorbate.
The low molecular weight polyethylene glycol refers to polyethylene glycol with molecular weight less than 2000.
The mass ratio of the vitamin C, the carboxymethyl chitosan and the polyethylene glycol is 1:1-1.5: 0.1-0.5.
The preparation method of the microcapsule type flour improver for baking bread comprises the following steps:
(1) adding vitamin C into an air fluidized bed, and starting the air fluidized bed to suspend vitamin C particles in the air fluidized bed;
(2) dissolving carboxymethyl chitosan and polyethylene glycol in water to prepare a solution, atomizing the solution by an atomizer, and spraying the atomized solution into an air fluidized bed to form microcapsules;
(3) stopping spraying when the diameter of the microcapsule reaches 0.2-0.3mm, filling liquid nitrogen into the air fluidized bed, cooling to-10-5 ℃, and discharging to obtain the microcapsule type flour improver.
The air injection pressure in the step (2) is 2 multiplied by 105～5×105Pa, the flow rate is 30-50 g/min.
The carboxymethyl chitosan coats the vitamin C by utilizing a special space structure of the carboxymethyl chitosan so as to improve the stability of the vitamin C and cover the bad taste of the vitamin C; meanwhile, because the carboxymethyl chitosan has water solubility, the vitamin C wrapped inside can be released.
The polyethylene glycol is used as an auxiliary material to play a role in promoting the formation of the capsule wall and improve the coating rate of the vitamin C.
In order to further improve the service performance of the prepared microcapsule type flour improver, the invention also carries out modification treatment on carboxymethyl chitosan, and the specific technical scheme is as follows:
the carboxymethyl chitosan is subjected to modification treatment, and the specific modification method comprises the following steps: adding hot water of 40-50 ℃ into a mixture of carboxymethyl chitosan, EDCI and HOBt to completely dissolve the mixture, adding laurylamine, dropwise adding absolute ethyl alcohol to completely dissolve the laurylamine, heating to a boiling state, carrying out heat preservation reflux reaction, recovering ethanol through reduced pressure concentration after the reaction is finished, naturally cooling a concentrated residue to room temperature, then sending the concentrated residue into a vacuum drier, drying the obtained particles to prepare powder, adding water into the powder to completely dissolve the powder, then placing the powder in an environment of 5-10 ℃ to crystallize at low temperature, filtering, drying the obtained crystals to constant weight at 50-60 ℃, and finally crushing to prepare the powder.
The invention has the beneficial effects that: the flour improver prepared by the invention belongs to a microcapsule type structure, and improves the stability of vitamin C in a capsule core and covers the bad taste of the vitamin C by coating the capsule wall; and the special structure of the capsule wall is utilized to release vitamin C to the dough (the capsule wall is dissolved when meeting water when the dough is kneaded, so that the vitamin C in the capsule wall is released), and the sulfydryl in the gluten is oxidized into disulfide bonds, so that the operability of the dough and the eating quality of the bread prepared by baking are effectively improved.
The specific implementation mode is as follows:
in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
Preparing a microcapsule type flour improver:
(1) adding 100g of sodium erythorbate into an air fluidized bed, and starting the air fluidized bed to suspend vitamin C particles in the air fluidized bed;
(2) dissolving 125g carboxymethyl chitosan and 25g polyethylene glycol 400 in water to obtain solution, atomizing by atomizer, spraying into air fluidized bed to form microcapsule, and spraying at 3 × 105Pa, flow rate is 42 g/min;
(3) stopping spraying when the diameter of the microcapsule reaches 0.25mm, filling liquid nitrogen into the air fluidized bed, cooling to-10 ℃, and discharging to obtain the microcapsule type flour improver.
Example 2
The procedure of example 2 was repeated in exactly the same manner as in example 1 except that the amount of polyethylene glycol used was changed as compared with example 1.
Preparing a microcapsule type flour improver:
(1) adding 100g of sodium erythorbate into an air fluidized bed, and starting the air fluidized bed to suspend vitamin C particles in the air fluidized bed;
(2) dissolving 125g carboxymethyl chitosan and 30g polyethylene glycol 400 in water to obtain solution, atomizing by atomizer, spraying into air fluidized bed to form microcapsule, and spraying at 3 × 105Pa, flow rate is 42 g/min;
(3) stopping spraying when the diameter of the microcapsule reaches 0.25mm, filling liquid nitrogen into the air fluidized bed, cooling to-10 ℃, and discharging to obtain the microcapsule type flour improver.
Example 3
The same procedure as in example 1 was repeated except that example 3 in which carboxymethyl chitosan was modified was used as a control in example 2.
Modification of carboxymethyl chitosan: adding hot water of 40-50 ℃ into a mixture of 17g of carboxymethyl chitosan, 23g of EDCI and 16g of HOBt to completely dissolve the carboxymethyl chitosan, then adding 22g of laurylamine, dropwise adding absolute ethyl alcohol to completely dissolve the laurylamine, heating to a boiling state, preserving heat, carrying out reflux reaction for 3 hours, carrying out reduced pressure concentration to recover ethyl alcohol after the reaction is finished, naturally cooling a concentrated residue to room temperature, then sending the concentrated residue into a vacuum drier, drying the obtained particles to obtain powder, adding water into the powder to completely dissolve the powder, then placing the powder in an environment of 5-10 ℃ to crystallize at low temperature, filtering, drying the obtained crystals to constant weight at 50-60 ℃, and finally crushing to obtain the powder.
Comparative example 1
The procedure of comparative example 1 was carried out in the same manner as in example 1 except that polyethylene glycol 400 was not added as a wall filler in comparison with example 1.
Comparative example 2
The procedure of example 1 was repeated except that comparative example 3, in which a mixture of wheat starch, hardened oil and monoglyceride stearate (at a mass ratio of 3:5:5) was used as a capsule wall, was used as a control in example 1.
Comparative example 3 was prepared by directly replacing 250g of the microencapsulated flour improver prepared in example 1 with 100g of sodium erythorbate.
The microencapsulated flour improver was prepared by processing each of examples 1 to 3 and comparative examples 1 to 2 (hereinafter, abbreviated as "real 1", "real 2", "real 3", "pair 1" and "pair 2"), and bread was prepared according to the ingredients in Table 1.
TABLE 1
Mixing the materials according to Table 1 to make dough, cutting the dough, proofing for 2h at 38 deg.C and relative humidity of 80%, and baking at 200 deg.C for 12min to obtain bread.
The bread was scored for quality with reference to GB/T14611-.
TABLE 2
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A microcapsule type flour improver for baking bread is composed of a capsule core and a capsule wall, and is characterized in that: vitamin C is used as a capsule core, carboxymethyl chitosan is used as a main material of a capsule wall, and low molecular weight polyethylene glycol is used as an auxiliary material of the capsule wall;
the structural formula of the carboxymethyl chitosan is as follows:
the carboxymethyl chitosan is subjected to modification treatment, and the specific modification method comprises the following steps: adding hot water of 40-50 ℃ into a mixture of carboxymethyl chitosan, EDCI and HOBt to completely dissolve the mixture, adding laurylamine, dropwise adding absolute ethyl alcohol to completely dissolve the laurylamine, heating to a boiling state, carrying out heat preservation reflux reaction, recovering ethanol through reduced pressure concentration after the reaction is finished, naturally cooling a concentrated residue to room temperature, then sending the concentrated residue into a vacuum drier, drying the obtained particles to prepare powder, adding water into the powder to completely dissolve the powder, then placing the powder in an environment of 5-10 ℃ to crystallize at low temperature, filtering, drying the obtained crystals to constant weight at 50-60 ℃, and finally crushing to prepare the powder.
2. The microencapsulated flour improver for bread baking according to claim 1, characterized in that: the vitamin C is one or more selected from ascorbic acid, sodium ascorbate, calcium ascorbate, ascorbic acid phosphate, ascorbyl palmitate, erythorbic acid, and sodium erythorbate.
3. The microencapsulated flour improver for bread baking according to claim 1, characterized in that: the low molecular weight polyethylene glycol refers to polyethylene glycol with molecular weight less than 2000.
4. The microencapsulated flour improver for bread baking according to claim 1, characterized in that: the mass ratio of the vitamin C, the carboxymethyl chitosan and the polyethylene glycol is 1:1-1.5: 0.1-0.5.
5. The microencapsulated flour improver for bread baking according to claim 1, characterized in that: the preparation method comprises the following steps:
(1) adding vitamin C into an air fluidized bed, and starting the air fluidized bed to suspend vitamin C particles in the air fluidized bed;
(2) dissolving carboxymethyl chitosan and polyethylene glycol in water to prepare a solution, atomizing the solution by an atomizer, and spraying the atomized solution into an air fluidized bed to form microcapsules;
(3) stopping spraying when the diameter of the microcapsule reaches 0.2-0.3mm, filling liquid nitrogen into the air fluidized bed, cooling to-10-5 ℃, and discharging to obtain the microcapsule type flour improver.
6. A microencapsulated flour improver for bread baking as defined in claim 5, which is characterized in that: the air injection pressure in the step (2) is 2 multiplied by 105～5×105Pa, the flow rate is 30-50 g/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910458717.3A CN110278975B (en) | 2019-05-29 | 2019-05-29 | Microcapsule type flour improver for baking bread |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910458717.3A CN110278975B (en) | 2019-05-29 | 2019-05-29 | Microcapsule type flour improver for baking bread |
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| Publication Number | Publication Date |
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| CN110278975A CN110278975A (en) | 2019-09-27 |
| CN110278975B true CN110278975B (en) | 2021-06-08 |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110558480A (en) * | 2019-10-11 | 2019-12-13 | 武汉轻工大学 | High-quality wheat flour and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438721B (en) * | 2009-01-05 | 2011-05-04 | 刘高峰 | Vitamin C microcapsule flour improver and preparation method thereof |
| CN101485345A (en) * | 2009-03-04 | 2009-07-22 | 刘高峰 | Flour quality improver and preparation method thereof |
| CN103392757B (en) * | 2013-06-30 | 2015-06-17 | 安徽省凤宝粮油食品（集团）有限公司 | Microcapsule nutritious flour improver |
| CN106580728A (en) * | 2017-01-17 | 2017-04-26 | 上海应用技术大学 | Vitamin C microcapsule and preparation method thereof |
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Denomination of invention: Microcapsule flour improver for bread baking Effective date of registration: 20210915 Granted publication date: 20210608 Pledgee: Huaiyuan County small and medium-sized enterprises financing Company limited by guarantee Pledgor: ANHUI YANFEI GRAIN AND OIL Co.,Ltd. Registration number: Y2021980009438 |
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Date of cancellation: 20220909 Granted publication date: 20210608 Pledgee: Huaiyuan County small and medium-sized enterprises financing Company limited by guarantee Pledgor: ANHUI YANFEI GRAIN AND OIL Co.,Ltd. Registration number: Y2021980009438 |
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Denomination of invention: A kind of microcapsule type flour improver for bread baking Effective date of registration: 20220916 Granted publication date: 20210608 Pledgee: Huaiyuan County small and medium-sized enterprises financing Company limited by guarantee Pledgor: ANHUI YANFEI GRAIN AND OIL Co.,Ltd. Registration number: Y2022980015343 |
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Date of cancellation: 20230831 Granted publication date: 20210608 Pledgee: Huaiyuan County small and medium-sized enterprises financing Company limited by guarantee Pledgor: ANHUI YANFEI GRAIN AND OIL Co.,Ltd. Registration number: Y2022980015343 |
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Denomination of invention: A microencapsulated flour improver for bread baking Effective date of registration: 20230904 Granted publication date: 20210608 Pledgee: Huaiyuan County small and medium-sized enterprises financing Company limited by guarantee Pledgor: ANHUI YANFEI GRAIN AND OIL Co.,Ltd. Registration number: Y2023980055057 |