CN111011436A - Acidity regulator for baked food, preparation method and application thereof - Google Patents
Acidity regulator for baked food, preparation method and application thereof Download PDFInfo
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- CN111011436A CN111011436A CN201911347189.0A CN201911347189A CN111011436A CN 111011436 A CN111011436 A CN 111011436A CN 201911347189 A CN201911347189 A CN 201911347189A CN 111011436 A CN111011436 A CN 111011436A
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- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 241000209140 Triticum Species 0.000 claims abstract description 30
- 235000021307 Triticum Nutrition 0.000 claims abstract description 30
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 125000003118 aryl group Chemical group 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011090 malic acid Nutrition 0.000 claims abstract description 11
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 10
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 10
- 239000000176 sodium gluconate Substances 0.000 claims abstract description 10
- 235000012207 sodium gluconate Nutrition 0.000 claims abstract description 10
- 229940005574 sodium gluconate Drugs 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 238000003786 synthesis reaction Methods 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 description 35
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000004267 EU approved acidity regulator Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000002152 food acidity regulator Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Images
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
- A21D2/36—Vegetable material
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
-
- 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
- A21D2/145—Acids, anhydrides or salts 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
- A21D2/18—Carbohydrates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides an acidity regulator for baked food, which comprises the following components in percentage by weight: 5 to 70 percent of wheat flour leavening; 10 to 20 percent of tea polyphenol; 10 to 30 percent of L-malic acid; 1 to 10 percent of sodium gluconate; 1 to 5 percent of potassium sorbate; 10 to 30 percent of aromatic vinegar; the total amount of the components is 100 percent. According to the invention, by selecting the raw materials of the wheat flour leavening, the aromatic vinegar and other fermentation sources, the use amount of the acidity regulator from chemical synthesis is reduced, the effects of well regulating the flavor of the baked food, preventing the oxidation of the baked food and prolonging the shelf life are achieved, and meanwhile, the safety of the food is improved.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to an acidity regulator for baked food, and a preparation method and application thereof.
Background
The food acidity regulator is a general term for acid, alkali and salt substances which enhance the acidity in food, adjust the pH value in food or have a buffering effect.
The baked food acidity regulator has functional properties of improving food quality, such as maintaining or improving food flavor; improving antioxidant effect, and preventing food spoilage; complexing with heavy metal ions, the product has effects of preventing oxidation or browning reaction, stabilizing color, and reducing turbidity.
With the continuous improvement of living standard of people, the requirement on the safety of baked food is higher and higher, and the attention on the safety of the acidity regulator for improving the performance of the baked food is higher naturally. For the baked food processing industry, the selection of the acidity regulator with good improvement effect and high safety performance is a direction for the industry to develop all the time.
At present, most of commercially available acidity regulators are powdery chemical synthesis raw materials which are simply mixed and compounded, the efficiency of exerting effect is low, the improvement effect is not obvious, and potential unsafety exists in food.
Based on the above prior art, there is a need in the art for an acidity regulator with improved safety, which can not only regulate the flavor of baked goods, but also prevent the oxidation of the baked goods and prolong the shelf life.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide an acidity regulator for baked food, a preparation method and an application thereof, wherein the prepared acidity regulator can regulate the flavor of the baked food, prevent the baked food from being oxidized, and prolong the shelf life.
In order to solve the technical problems, the invention provides an acidity regulator for baked food, which comprises the following components in percentage by weight:
the total amount of the components is 100 percent.
The mass content of the wheat flour fermented product is preferably 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 53%, 61% or a range of any two of the above values. More preferably, the mass content of the wheat flour fermented product is 50 to 60 percent. In some embodiments of the invention, the wheat flour ferment is 53% by mass.
In the present invention, the wheat flour fermented product is preferably prepared by the following method:
according to the weight percentage, 30-40% of wheat flour, 0.5-1% of lactobacillus fermentation powder and 50-70% of water are taken, evenly stirred, fermented for 12-24 hours at 37 ℃, and dried by boiling at 80-100 ℃ to obtain the wheat flour leavening.
The raw materials for preparing the wheat flour fermented product more preferably include:
35% of wheat flour, 1% of lactobacillus leavening powder and 64% of water.
In the present invention, the sources of the wheat flour and the lactic acid bacteria fermented flour are not particularly limited, and they may be generally commercially available.
The stirring speed is preferably 30 to 50rpm, and more preferably 40 rpm.
The fermentation time is preferably 24 h.
The temperature of the boiling drying is preferably 100 ℃.
The tea polyphenol is generally commercially available tea polyphenol.
The mass content of the tea polyphenol is preferably 10%, 15%, 20% or a range of any two values. More preferably, the mass content of the tea polyphenol is 13-18%. In some embodiments of the invention, the tea polyphenol is present in an amount of 15% by weight.
The L-malic acid is generally commercially available L-malic acid.
The mass content of the L-malic acid is preferably 10%, 12%, 20%, 30% or a range of any two of the above values. More preferably, the mass content of the L-malic acid is 10-15%. In some embodiments of the present invention, the L-malic acid is present in an amount of 10% by weight.
The sodium gluconate is sodium gluconate generally sold in the market.
The mass content of the sodium gluconate is preferably 1%, 5%, 10% or a range of any two values. More preferably, the mass content of the sodium gluconate is 1 to 3 percent. In some embodiments of the invention, the sodium gluconate is 1% by mass.
The potassium sorbate is generally commercially available potassium sorbate.
The mass content of the potassium sorbate is preferably 1%, 2%, 5%, or a range of any two of the above values. More preferably, the mass content of the potassium sorbate is 1% to 2%. In some embodiments of the invention, the potassium sorbate is present in an amount of 1% by weight.
The aromatic vinegar is common commercially available aromatic vinegar.
The mass content of the aromatic vinegar is preferably 18%, 20%, 25%, 30% or any two of the above numerical intervals. More preferably, the mass content of the aromatic vinegar is 15-25%. In some embodiments of the invention, the mass content of the aromatic vinegar is 20%.
The invention provides a preparation method of the acidity regulator, which comprises the following steps:
s1) uniformly mixing the wheat flour fermentation product, tea polyphenol, L-malic acid, sodium gluconate and potassium sorbate;
s2) spraying the aromatic vinegar on the surface of the mixture prepared in S1) under the drying condition of 100-150 ℃ to obtain the acidity regulator.
Preferably, the step S1) of uniformly mixing specifically includes:
stirring at 5-30 rpm, and mixing for 30 min.
The stirring speed is more preferably 25 rpm.
The temperature for the drying is further preferably 120 ℃.
The invention provides the application of the acidity regulator or the acidity regulator prepared by the preparation method in starch products, preferably baked food.
Preferably, the amount of the acidity regulator is 1 to 2 weight percent of the flour.
Compared with the prior art, the invention provides an acidity regulator for baked food, which comprises the following components in percentage by weight: 5 to 70 percent of wheat flour leavening; 10 to 20 percent of tea polyphenol; 10 to 30 percent of L-malic acid; 1 to 10 percent of sodium gluconate; 1 to 5 percent of potassium sorbate; 10 to 30 percent of aromatic vinegar; the total amount of the components is 100 percent. According to the invention, by selecting the raw materials of the wheat flour leavening, the aromatic vinegar and other fermentation sources, the use amount of the acidity regulator from chemical synthesis is reduced, the effects of well regulating the flavor of the baked food, preventing the oxidation of the baked food and prolonging the shelf life are achieved, and meanwhile, the safety of the food is improved.
Drawings
FIG. 1 is a cut-out view of bread prepared in comparative example 1;
FIG. 2 is a cut-out view of bread prepared in comparative example 2;
FIG. 3 is a cut-out view of bread prepared using the acidity regulator prepared in example 1;
FIG. 4 is a cut-out of bread prepared using the acidity regulator prepared in example 2;
FIG. 5 is a cut-out of bread prepared using the acidity regulator prepared in example 3;
FIG. 6 is a cut-out of bread prepared using the acidity regulator prepared in example 4;
FIG. 7 is a cut-out view of bread prepared using the acidity regulator prepared in example 5.
Detailed Description
In order to further illustrate the present invention, the following will describe in detail the acidity regulator for baked food, its preparation method and application in conjunction with the examples.
The raw materials used in the invention are all food grade.
Examples 1 to 5
The preparation method of the acidity regulator for baked food comprises the following steps:
step one, preparing a wheat flour leavening: according to the weight percentage, 35 percent of wheat flour, 1 percent of lactobacillus leavening powder and 64 percent of water are evenly stirred at 40rpm, fermented for 24 hours at 37 ℃, and boiled and dried at 100 ℃ to prepare the wheat flour leavening.
And step two, stirring the wheat flour fermentation product prepared in the step one with tea polyphenol, L-malic acid, sodium gluconate and potassium sorbate at 25rpm, and mixing for 30 min.
And step three, spraying the aromatic vinegar on the surface of the mixture prepared in the step two under the drying condition of 120 ℃, and preparing the acidity regulator for the baked food.
The component allocation is shown in table 1.
Table 1: components and weight percentage of acidity regulator for baked food
Example 6
Bread was prepared using the acidity regulators for baked foods prepared in examples 1 to 5 by the following formulation and preparation method by weight.
The formula of the bread is as follows: 1000g of bread flour, 180g of white granulated sugar, 80g of butter, 12g of yeast, 10g of salt, 100g of eggs, 50g of milk powder, 545g of water and 15g of baked food acidity regulator.
The preparation method of the bread comprises the following steps: stirring procedure: slowing for 3min and speeding for 5 min; fermentation temperature (. degree. C.): 38 ℃; relative humidity (%): 85 percent; and (3) fermentation time: 180 min; forming, baking at 200 deg.C and 195 deg.C for 3s for 36min, and cooling.
Comparative example 1
Bread was made with the following formulation and preparation method by weight.
The formula of the bread is as follows: 1000g of bread flour, 180g of white granulated sugar, 80g of butter, 12g of yeast, 10g of salt, 100g of eggs, 50g of milk powder and 545g of water.
The preparation method of the bread comprises the following steps: stirring procedure: slowing for 3min and speeding for 5 min; fermentation temperature (. degree. C.): 38 ℃; relative humidity (%): 85 percent; and (3) fermentation time: 180 min; forming, baking at 200 deg.C and 195 deg.C for 3s for 36min, and cooling.
Comparative example 2
Bread was prepared according to the method of example 6, using a conventional commercially available acidity regulator.
The conventional commercially available acidity regulator has the following mixture ratio:
35% of calcium propionate, 10% of sodium lactate, 8% of citric acid, 5% of malic acid, 6% of disodium hydrogen phosphate and 36% of edible wheat flour.
Example 7
The prepared bread was evaluated for volume, texture, smell and taste, internal color, softness, shelf life.
The scoring criteria are shown in tables 2 and 3.
The evaluation results are shown in Table 4.
TABLE 2 Scoring standards of example 7 of the present invention
The volume was measured by measuring the height of the bread before and after baking, and the results are shown in table 3.
Table 3 height comparison of bread prepared by examples of the present invention before and after baking
Table 4 evaluation results of example 7 of the present invention
In order to show the texture contrast of the baked bread more clearly, the cut surface of the baked bread was compared, and the results are shown in FIGS. 1 to 7. Wherein, FIG. 1 is a cut view of the bread prepared in comparative example 1; FIG. 2 is a cut-out view of bread prepared in comparative example 2; FIG. 3 is a cut-out view of bread prepared using the acidity regulator prepared in example 1; FIG. 4 is a cut-out of bread prepared using the acidity regulator prepared in example 2; FIG. 5 is a cut-out of bread prepared using the acidity regulator prepared in example 3; FIG. 6 is a cut-out of bread prepared using the acidity regulator prepared in example 4; FIG. 7 is a cut-out view of bread prepared using the acidity regulator prepared in example 5.
The test results show that the bread prepared by the acidity regulator provided by the invention has better tissue structure, softness, smell and taste, and the shelf life is prolonged. This is because the wheat flour leavening in the acidity regulators for baked foods of examples 1 to 5 was obtained by fermenting wheat flour with lactic acid bacteria, which was safe to eat and made bread having both nutrition and taste. The wheat flour leavening also contains rich protein, mineral substances, trace elements, various fermented enzyme substances, polypeptide and the like, and the wheat flour leavening is coordinated with starch granules, protein, lipid and the like in the dough fermenting process to improve the enzyme activity, improve the tissue structure of bread, improve the softness of the bread and improve the smell and the taste. The aromatic vinegar in the acidity regulator for baked food provided by the invention is obtained by fermentation, so that the flavor of bread is further enhanced and improved, and the flavor of the bread is more natural. Improves the bread quality and improves the food safety.
The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core idea. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. An acidity regulator for baked food comprises the following components in percentage by weight:
the total amount of the components is 100 percent.
2. The acidity regulator according to claim 1, comprising, in weight percent:
the total amount of the components is 100 percent.
3. The acidity regulator according to claim 2, comprising, in weight percent:
4. a method for producing an acidity regulator according to any one of claims 1 to 3, comprising the steps of:
s1) uniformly mixing the wheat flour fermentation product, tea polyphenol, L-malic acid, sodium gluconate and potassium sorbate;
s2) spraying the aromatic vinegar on the surface of the mixture prepared in S1) under the drying condition of 100-150 ℃ to obtain the acidity regulator.
5. The preparation method according to claim 4, wherein the step S1) of uniformly mixing is specifically as follows:
stirring at 5-30 rpm, and mixing for 30 min.
6. The acidity regulator according to any one of claims 1 to 3, or the production method according to claim 4, wherein the wheat flour fermented product is produced by:
according to the weight ratio, 30-40% of wheat flour, 0.5-1% of lactobacillus fermentation powder and 50-70% of water are uniformly stirred, fermented at 37 ℃ for 12-24 hours and dried at 80-100 ℃ in a boiling manner to obtain the wheat flour leavening.
7. The acidity regulator or the preparation method according to claim 6, wherein the wheat flour fermented product is prepared by:
according to the weight ratio, 35% of wheat flour, 1% of lactobacillus fermentation powder and 64% of water are uniformly stirred, fermented at 37 ℃ for 12-24 hours, and boiled and dried at 80-100 ℃ to obtain the wheat flour fermentation product.
8. The acidity regulator or the preparation method thereof according to claim 7, wherein the stirring speed is 30 to 50 rpm; the fermentation time is 24 hours; the temperature of the boiling drying is 100 ℃.
9. Use of an acidity regulator according to any one of claims 1 to 3, or prepared by the preparation method according to any one of claims 4 to 5, in starch-based finished products, preferably baked goods.
10. Use according to claim 9, wherein the acidity regulator is used in an amount of 1 to 2% by weight of flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911347189.0A CN111011436A (en) | 2019-12-24 | 2019-12-24 | Acidity regulator for baked food, preparation method and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911347189.0A CN111011436A (en) | 2019-12-24 | 2019-12-24 | Acidity regulator for baked food, preparation method and application thereof |
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| CN111011436A true CN111011436A (en) | 2020-04-17 |
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|---|---|---|---|---|
| CN105010463A (en) * | 2015-08-13 | 2015-11-04 | 江南大学 | Method for preparing microwave instant taco through sour dough |
| CN106720026A (en) * | 2016-12-19 | 2017-05-31 | 沈阳科纳提克生物科技有限公司 | A kind of novel fermentation food acidity conditioning agent |
| CN106982886A (en) * | 2017-04-21 | 2017-07-28 | 广西贵港市港北区鑫农桑蚕种养专业合作社 | A kind of mulberry leaf powder bread and preparation method thereof |
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2019
- 2019-12-24 CN CN201911347189.0A patent/CN111011436A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010463A (en) * | 2015-08-13 | 2015-11-04 | 江南大学 | Method for preparing microwave instant taco through sour dough |
| CN106720026A (en) * | 2016-12-19 | 2017-05-31 | 沈阳科纳提克生物科技有限公司 | A kind of novel fermentation food acidity conditioning agent |
| CN106982886A (en) * | 2017-04-21 | 2017-07-28 | 广西贵港市港北区鑫农桑蚕种养专业合作社 | A kind of mulberry leaf powder bread and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 不藏私面包匠人: "https://zhuanlan.zhihu.com/p/32244581", 《知乎网》 * |
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Inventor after: Meng Xianwei Inventor after: Jiang Lili Inventor before: Meng Xianwei Inventor before: Cai Jinxin Inventor before: Jiang Lili |
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Application publication date: 20200417 |