CN110338201A - A kind of cake antistaling agent and preparation method thereof - Google Patents
A kind of cake antistaling agent and preparation method thereof Download PDFInfo
- Publication number
- CN110338201A CN110338201A CN201910533866.1A CN201910533866A CN110338201A CN 110338201 A CN110338201 A CN 110338201A CN 201910533866 A CN201910533866 A CN 201910533866A CN 110338201 A CN110338201 A CN 110338201A
- Authority
- CN
- China
- Prior art keywords
- cake
- antistaling agent
- core material
- mixed
- microcapsule wall
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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
-
- 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
- A21D2/24—Organic nitrogen compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Medicinal Preparation (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of cake antistaling agent and preparation method thereof, the cake antistaling agent is made of slow-release microcapsule wall material and core material.Gelatinized starch is compounded the raw material as microcapsule wall material by cake antistaling agent of the invention with chitosan, not only has preferable water absorbing capacity, and then cake is made to keep preferable mouthfeel, moreover it is possible to increase the uniformity of cake structure, so that cake is softer；The ingredient of core material can be sustained in cake, not only further increase the antibacterial ability of cake, make it have the longer shelf-life, moreover it is possible to be delayed the aging of cake, be increased cake foaming system and hold bubble performance；In addition, cake antistaling agent of the invention is natural, safety, and it is edible, have with the other ingredients of cake and preferably merge performance, can steadily exist in cake.
Description
Technical field
The present invention relates to cake preparation technical field, in particular to a kind of cake antistaling agent and preparation method thereof.
Background technique
Cake is with flour, oil, sugar, egg etc. for major ingredient, adds or do not add auxiliary material, the processes such as modulated, molding, curing
The food of processing, it is deep to be liked by consumer because of the features such as many kinds of, full of nutrition, tissue is fluffy, easy to digest, convenient
Love, sales volume rise year by year.But for cake because full of nutrition, moisture content is high, the shelf-life is usually shorter.Age of starch is to influence cake
One of principal element of shelf-life, age of starch will lead to cake aging, hardening, influence mouthfeel.Characteristics of cake deterioration is cake
The common situations of production and processing and retail trade, it is not only resulted in significant economic losses, and influences consumer's edible safety,
Even poison by food.The main component of flour is starch and albumen, and wherein content of starch accounts for about 70%, the albumen in flour
Matter forms gluten by water suction, and large quantity of moisture is transferred to the starch of surrounding from gluten and makes its gelatinization in baking process, is in
The gluten of high temperature is solidified because of dehydration, and cake shape is made to be fixed up.Starch after gelatinization will appear not by long time stored
Retrogradation with the aging of degree, i.e. starch is also known as aging.The cake aging as caused by age of starch is one inevitably existing
As delaying the aging speed of cake by addition antistaling agent, having great significance to baking industry.In addition, cake is most
Containing higher moisture, itself is a natural microbiological culture medias, are easy to microbial reproduction, so the goods of this kind of product
Frame freshness date is all special short, seriously constrains function and value that this kind of product to be played.
Such as a kind of cake powder quality improver of 200910009429.6 public affairs kind of China Patent No. and preparation method thereof, the egg
Cake powder quality improver includes that parts by weight are 0.6~5.5 part of propylene glycol stearate, 1.5~6 parts of CSL/SSL, 0.02
~0.6 part of L-cysteine hydrochloride, 0.13~0.25 part of lipase, 0.02~0.15 part of alpha-amylase, 0.005~
0.025 part of neutral proteinase, 14.4~29 parts of single dibasic acid esters, 2.6~6 parts of gelatin, 6~30 parts of insoluble fibrin,
37~56.3 parts of anticaking agent makes in cake and the cake powder quality improver is added can be effectively improved manufactured goods interior tissue knot
Structure prevents age of starch, plays preservation.But the lipase in the cake powder quality improver can decompose stearic acid propylene glycol
Ester, can not only reduce emulsification, the blistering function of propylene glycol stearate, but also the saturated fatty acid generated, and such as stearic acid is easy
Vascular wall is deposited in solid form to form blood vessel rubbish and be unfavorable for health.
For another example China Patent No. is a kind of application method for the antistaling agent that CN201710560775.8 discloses cake, including
A kind of method for the New Cut Flower Fresh Keeping being combined in the preparation process of cake using biological enzyme and microbe metabolite, can be with
It applies in the short-term storage and transportation of cake room temperature, can also apply in low temperature long-term storage is fresh-keeping.But the antistaling agent of the invention is suitble to
The short-term preservation of cake, use are restricted.
In cake preparation field, also there is urgent problem to be solved.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of cake antistaling agents and preparation method thereof, and cake obtained is fresh-keeping
Agent has preferable water absorbing capacity, so that cake is kept preferable mouthfeel, keeps cake softer, moreover it is possible to delay the aging of cake.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows:
A kind of cake antistaling agent is used for the fresh-keeping anti-aging of cake, is made of slow-release microcapsule wall material and core material.
Preferably, the slow-release microcapsule wall material is mixed with to obtain by gelatinized starch, chitosan and auxiliary agent.
Preferably, the gelatinized starch and chitosan are mixed with to obtain according to the ratio of 1~20:1~10.
Preferably, the core material includes amylase, lysozyme and alpha-tocopherol.
Preferably, the amylase, lysozyme and alpha-tocopherol are mixed with according to 1~5:1~3:3~8 ratio
It obtains.
The method for preparing cake antistaling agent, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
15~25min of water-bath is added auxiliary agent agent, continues 30~35min of stirring；
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 400~800r/min；
3) core material is mixed with microcapsule wall material, 10~15min of homogeneous at 15~25MPa, then at 150~160 DEG C,
It is spray-dried to get the cake antistaling agent of powdered microencapsulation is arrived.
Preferably, the auxiliary agent is emulsifier.
Preferably, the emulsifier is stearoyl lactate, diacetyl tartarate monoglyceride, sucrose fatty ester, steaming
Evaporate one of monoglyceride or a variety of.
Compared with prior art, the device have the advantages that are as follows: cake antistaling agent of the invention by gelatinized starch with
Chitosan compounds the raw material as microcapsule wall material, not only has preferable water absorbing capacity, and then cake is made to keep preferable
Mouthfeel, moreover it is possible to increase the uniformity of cake structure, so that cake is softer；The ingredient of core material can be sustained in cake, not only
The antibacterial ability for further increasing cake makes it have the longer shelf-life, moreover it is possible to delay the aging of cake, increase cake foaming
System holds bubble performance；In addition, cake antistaling agent of the invention is natural, safety, and it is edible, have preferably with the other ingredients of cake
Performance is merged, can steadily be existed in cake.
Specific embodiment
The invention will be further described With reference to embodiment.It should be noted that for these realities
The explanation for applying mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, this hair disclosed below
Technical characteristic involved in bright each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it is pasted in the slow-release microcapsule wall material
Change starch and chitosan is mixed with to obtain according to the ratio of 1:1；Amylase, lysozyme and alpha-tocopherol in the core material
It is mixed with to obtain according to the ratio of 1:1:3.And the ratio of slow-release microcapsule wall material and core material are as follows: 3:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
Emulsifier is added in water-bath 15min, continues to stir 30min；And the emulsifier is diacetyl tartarate monoglyceride.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 400r/min；
3) core material mixing with microcapsule wall material, homogeneous 10min is spray-dried then at 150 DEG C at 15MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
Cake surface is sprayed or is sprayed, using the cake of this cake antistaling agent can keep 40 days it is not mouldy；Illustrate the method
Obtained cake antistaling agent not only has preferable water absorbing capacity, and then cake is made to keep preferable mouthfeel, moreover it is possible to increase cake
The uniformity of structure, so that cake is softer；The antibacterial ability that can increase cake makes it have the longer shelf-life.
Embodiment 2
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it is pasted in the slow-release microcapsule wall material
Change starch and chitosan is mixed with to obtain according to the ratio of 20:10；Amylase, lysozyme and α-fertility in the core material
Phenol is mixed with to obtain according to the ratio of 5:3:8.And the ratio of slow-release microcapsule wall material and core material are as follows: 5:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
Emulsifier is added in water-bath 25min, continues to stir 35min；And the emulsifier is stearoyl lactate.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 800r/min；
3) core material mixing with microcapsule wall material, homogeneous 15min is spray-dried then at 160 DEG C at 25MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
It is mixed during cake preparation with other ingredients of cake, can keep not sending out for 40 days using the cake of this cake antistaling agent
It is mould；And the mouthfeel of cake is soft.Illustrate that the cake antistaling agent of the method preparation not only has preferable water absorbing capacity, and then makes egg
Cake keeps preferable mouthfeel, also can increase the uniformity of cake structure, so that cake is softer；The ingredient of core material can be sustained
Into cake, the antibacterial ability of cake is not only further increased, makes it have the longer shelf-life, moreover it is possible to delay the old of cake
Change, increases cake foaming system and hold bubble performance, have with the other ingredients of cake and preferably merge performance, can steadily there is cake
In.
Implement 3
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it is pasted in the slow-release microcapsule wall material
Change starch and chitosan is mixed with to obtain according to the ratio of 15:6；Amylase, lysozyme and alpha-tocopherol in the core material
It is mixed with to obtain according to the ratio of 3:2:6.And the ratio of slow-release microcapsule wall material and core material are as follows: 4:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
Emulsifier is added in water-bath 20min, continues to stir 35min；And the emulsifier is stearoyl lactate, diacetyl tartarate list
Glyceride is mixed to get according to 1:1.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 600r/min；
3) core material mixing with microcapsule wall material, homogeneous 12min is spray-dried then at 155 DEG C at 20MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
Cake surface is sprayed or is sprayed, using the cake of this cake antistaling agent can keep 40 days it is not mouldy；Not only have compared with
Good water absorbing capacity can make cake keep preferable mouthfeel, moreover it is possible to increase the uniformity of cake structure, so that cake is more loose
It is soft；The ingredient of core material can be sustained in cake, not only further increase the antibacterial ability of cake, make it have longer guarantee the quality
Phase, moreover it is possible to delay the aging of cake, increase cake foaming system and hold bubble performance；In addition, cake antistaling agent of the invention is natural, peace
Entirely, edible.
Embodiment 4
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it is pasted in the slow-release microcapsule wall material
Change starch and chitosan is mixed with to obtain according to the ratio of 17:3；Amylase, lysozyme and alpha-tocopherol in the core material
It is mixed with to obtain according to the ratio of 2:1:8.And the ratio of slow-release microcapsule wall material and core material are as follows: 4:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
Emulsifier is added in water-bath 22min, continues to stir 32min；And the emulsifier is distillation monoglyceride.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 600r/min；
3) core material mixing with microcapsule wall material, homogeneous 12min is spray-dried then at 155 DEG C at 22MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
It is mixed during cake preparation with other ingredients of cake, can keep not sending out for 40 days using the cake of this cake antistaling agent
It is mould；And the mouthfeel of cake is soft.Illustrate that the cake antistaling agent of the method preparation not only has preferable water absorbing capacity, and then makes egg
Cake keeps preferable mouthfeel, also can increase the uniformity of cake structure, so that cake is softer；The ingredient of core material can be sustained
Into cake, the antibacterial ability of cake is not only further increased, makes it have the longer shelf-life, moreover it is possible to delay the old of cake
Change, increases cake foaming system and hold bubble performance, have with the other ingredients of cake and preferably merge performance, can steadily there is cake
In.
Comparative example 1
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it forms sediment in the slow-release microcapsule wall material
Powder and chitosan are mixed with to obtain according to the ratio of 15:6；In the core material amylase, lysozyme and alpha-tocopherol according to
The ratio of 3:2:6 is mixed with to obtain.And the ratio of slow-release microcapsule wall material and core material are as follows: 4:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing starch and chitosan, distilled water is added and dissolves by heating, water bath with thermostatic control
Emulsifier is added in 20min, continues to stir 35min；And the emulsifier is stearoyl lactate, diacetyl tartarate list glycerol
Ester is mixed to get according to 1:1.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 600r/min；
3) core material mixing with microcapsule wall material, homogeneous 12min is spray-dried then at 155 DEG C at 20MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
Cake surface is sprayed or is sprayed, Signs of Mould occurs the tenth day when using the cake of this cake antistaling agent,
Shelf-life is obviously than using the shelf-life of the cake of Examples 1 to 4 cake antistaling agent short；And common starch is used, no
Cake can be made to keep preferable mouthfeel, the uniformity of cake structure is poor, can be into although the ingredient of core material can be sustained in cake
One step increases the antibacterial ability of cake, but the cake antistaling agent general stability prepared in this comparative example 1 is poor, thus is spraying
Or spray can not be played in cake surface such as the effect to extend the shelf life in embodiment.
Comparative example 2
A kind of cake antistaling agent, is made of slow-release microcapsule wall material and core material；Wherein, it is pasted in the slow-release microcapsule wall material
Change starch and chitosan is mixed with to obtain according to the ratio of 15:6；Amylase in the core material, lysozyme according to 3:2 ratio
It is mixed with to obtain.And the ratio of slow-release microcapsule wall material and core material are as follows: 4:1.
A method of cake antistaling agent is prepared, including following processing step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, constant temperature
Emulsifier is added in water-bath 20min, continues to stir 35min；And the emulsifier is stearoyl lactate, diacetyl tartarate list
Glyceride is mixed to get according to 1:1.
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and stir
Revolving speed is controlled in 600r/min；
3) core material mixing with microcapsule wall material, homogeneous 12min is spray-dried then at 155 DEG C at 20MPa,
Obtain the cake antistaling agent of powdered microencapsulation.
Mixing is diluted with water by the dosage of 500mg/kg in cake antistaling agent prepared by the method, solution after dilution is mixed
Cake surface is sprayed or is sprayed, Signs of Mould occurs the 5th day when using the cake of this cake antistaling agent, protects
The matter phase is obviously than using the shelf-life of the cake of the cake antistaling agent in Examples 1 to 4 and comparative example 1 short；Although it uses paste
Change starch, other core material ingredients can be also sustained in cake, can also increase the antibacterial ability of cake, but core to a certain extent
The ingredient of material has lacked alpha-tocopherol, and antibacterial ability is obviously less than Examples 1 to 4 and the antibacterial to the core material in frequently 1
Ability illustrates that core material ingredient also plays synergistic antibacterial, anti-aging effect to a certain extent.
In the present invention, the gelatinized starch is the edible starch that any ative starch passes through that physical action obtains, herein
It repeats no more.
In synthesis, cake antistaling agent of the invention can make cake keep preferable mouthfeel, moreover it is possible to increase the equal of cake structure
Even property can increase the antibacterial ability of cake so that cake is softer, make it have the longer shelf-life.
The above specific embodiment is explained in detail the present invention, but the present invention is not limited to described embodiment party
Formula.For a person skilled in the art, do not depart from the principle of the invention and spirit in the case where, to these embodiments into
The a variety of change, modification, replacement and modification of row, still fall in protection scope of the present invention.
Claims (8)
1. a kind of cake antistaling agent is used for the fresh-keeping anti-aging of cake, it is characterised in that: by slow-release microcapsule wall material and core material
Composition.
2. cake antistaling agent according to claim 1, it is characterised in that: the slow-release microcapsule wall material by gelatinized starch,
Chitosan and auxiliary agent are mixed with to obtain.
3. cake antistaling agent according to claim 2, it is characterised in that: the gelatinized starch and chitosan are according to 1~20:
1~10 ratio is mixed with to obtain.
4. cake antistaling agent according to claim 1, it is characterised in that: the core material include amylase, lysozyme and
Alpha-tocopherol.
5. cake antistaling agent according to claim 4, it is characterised in that: the amylase, lysozyme and alpha-tocopherol
It is mixed with to obtain according to 1~5:1~3:3~8 ratio.
6. the method for preparing cake antistaling agent as claimed in any one of claims 1 to 5, it is characterised in that: including following place
Manage step:
1) it prepares microcapsule wall material: proportionally weighing gelatinized starch and chitosan, distilled water is added and dissolves by heating, water bath with thermostatic control
15~25min is added auxiliary agent agent, continues 30~35min of stirring；
2) it prepares core material: proportionally weighing amylase, lysozyme and alpha-tocopherol and be mixed evenly, and speed of agitator
Control is in 400~800r/min；
3) core material is mixed, 10~15min of homogeneous at 15~25MPa with microcapsule wall material, then at 150~160 DEG C, is carried out
It is spray-dried to get the cake antistaling agent of powdered microencapsulation is arrived.
7. the preparation method of cake antistaling agent according to claim 6, it is characterised in that: the auxiliary agent is emulsifier.
8. the preparation method of cake antistaling agent according to claim 7, it is characterised in that: the emulsifier is stearoyl cream
One of sour sodium, diacetyl tartarate monoglyceride, sucrose fatty ester, distillation monoglyceride are a variety of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910533866.1A CN110338201A (en) | 2019-06-19 | 2019-06-19 | A kind of cake antistaling agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910533866.1A CN110338201A (en) | 2019-06-19 | 2019-06-19 | A kind of cake antistaling agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338201A true CN110338201A (en) | 2019-10-18 |
Family
ID=68182509
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910533866.1A Withdrawn CN110338201A (en) | 2019-06-19 | 2019-06-19 | A kind of cake antistaling agent and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110338201A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114617162A (en) * | 2022-02-24 | 2022-06-14 | 中国农业科学院油料作物研究所 | Preparation method of nut preservative |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
-
2019
- 2019-06-19 CN CN201910533866.1A patent/CN110338201A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
| CN114617162A (en) * | 2022-02-24 | 2022-06-14 | 中国农业科学院油料作物研究所 | Preparation method of nut preservative |
| CN114617162B (en) * | 2022-02-24 | 2023-11-03 | 中国农业科学院油料作物研究所 | Preparation method of nut preservative |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110338201A (en) | A kind of cake antistaling agent and preparation method thereof | |
| US2154449A (en) | Process for inhibition of mold | |
| CN101257808A (en) | Preparation of an edible product from dough | |
| CN103651662A (en) | Bread refreshment-retaining enzyme preparations and application thereof | |
| CN103384473A (en) | Dough products comprising ethylcellulose and exhibiting reduced oil migration | |
| CN108353971A (en) | A kind of pre-fermented frozen technology Denmark's dough and preparation method | |
| JP3490521B2 (en) | Oil-in-water emulsified fat composition | |
| CN103582422A (en) | Antimicrobial powder for the preparation of bakery products | |
| CN101485346B (en) | Cake powder quality improver and preparation method thereof | |
| CN103651661B (en) | Apreparation and application thereof | |
| CN101361499B (en) | Frozen green dough for Chinese style wheaten food, production method thereof and method for producing wheaten food | |
| CA1099582A (en) | Composition and method for retarding staling of baked goods | |
| KR20200116895A (en) | Liquid cake manufacturing composition, cake using the same, and manufacturing method thereof | |
| CN102342422B (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| JP2010011798A (en) | Breadmaking oil-and-fat composition | |
| CN105010463A (en) | Method for preparing microwave instant taco through sour dough | |
| CN108184948B (en) | Pre-baked frozen dough and preparation method thereof | |
| CN114271466A (en) | Natural coconut milk essence and preparation method thereof | |
| CN114287456A (en) | Compound enzyme preparation and clean label bread | |
| CN106106615A (en) | A kind of cake antistaling agent and preparation method thereof | |
| JP3020839B2 (en) | Cheesecake base and method for producing the same | |
| JP2012125168A (en) | Method for producing baked confectionery dough using rice flour | |
| RU2626151C1 (en) | Manufacture method of rich bakery products with long term of acceptability | |
| Cauvain et al. | Functional ingredients | |
| JPH11113482A (en) | Production of bakery product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191018 |