CN112006225A - Edible leaven and preparation method and application thereof - Google Patents
Edible leaven and preparation method and application thereof Download PDFInfo
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- CN112006225A CN112006225A CN202010914014.XA CN202010914014A CN112006225A CN 112006225 A CN112006225 A CN 112006225A CN 202010914014 A CN202010914014 A CN 202010914014A CN 112006225 A CN112006225 A CN 112006225A
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- edible
- leavening agent
- yeast
- lipase
- amylase
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- 238000002360 preparation method Methods 0.000 title description 10
- 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 44
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 39
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 33
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 33
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 33
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 33
- 230000000694 effects Effects 0.000 claims abstract description 31
- 102000004882 Lipase Human genes 0.000 claims abstract description 29
- 108090001060 Lipase Proteins 0.000 claims abstract description 29
- 239000004367 Lipase Substances 0.000 claims abstract description 29
- 235000019421 lipase Nutrition 0.000 claims abstract description 29
- 229940040461 lipase Drugs 0.000 claims abstract description 28
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 27
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 22
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 22
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 22
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims abstract description 21
- 239000001587 sorbitan monostearate Substances 0.000 claims abstract description 21
- 229940035048 sorbitan monostearate Drugs 0.000 claims abstract description 21
- 235000011076 sorbitan monostearate Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000004382 Amylase Substances 0.000 claims abstract description 19
- 102000013142 Amylases Human genes 0.000 claims abstract description 19
- 108010065511 Amylases Proteins 0.000 claims abstract description 19
- 235000019418 amylase Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000010855 food raising agent Nutrition 0.000 claims description 55
- 235000013312 flour Nutrition 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 6
- 102100022624 Glucoamylase Human genes 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 28
- 238000000855 fermentation Methods 0.000 abstract description 17
- 230000004151 fermentation Effects 0.000 abstract description 17
- 235000008429 bread Nutrition 0.000 abstract description 11
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 210000002615 epidermis Anatomy 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 3
- 230000002087 whitening effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003262 industrial enzyme Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 125000004646 sulfenyl group Chemical group S(*)* 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to an edible leaven, which is prepared by taking yeast, xylanase, amylase, lipase, ascorbic acid, sorbitan monostearate and glucose oxidase as raw materials through processes of mixing for many times and the like. The invention has the beneficial effects that: the edible leaven belongs to low-sugar high-activity dry yeast, is suitable for fermented foods such as steamed bread, steamed twisted rolls, steamed stuffed buns and the like, can obtain a faster fermentation effect, and can better control the using amount and fermentation time of the leaven; but also can make the cooked wheaten food softer, more white and tender; the ascorbic acid can improve the gas holding capacity and obtain a faster fermentation effect; the glucose oxidase can strengthen gluten networks, increase the volume and improve the proofing tolerance and the stiffness of the steamed bread; xylanase can improve a gluten net structure, strengthen the extensibility of dough, improve the air holding capacity of the dough, increase the volume and improve the internal structure; the lipase has whitening effect and improves the brightness of epidermis.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to an edible leavening agent as well as a preparation method and application thereof.
Background
The wheaten food is food mainly made of flour, different wheaten foods exist all over the world, the wheaten food snack in China has long history, different flavors and various varieties, although the staple food of many people is rice, many people like the wheaten food, compared with the wheaten food, the rice is easy to make, the wheaten food is generally put into a pot and is poured with a proper amount of water for steaming, the wheaten food making process is very troublesome, a plurality of steps are provided, a plurality of things need to be paid attention, for example, the wheaten food needs to be kneaded before being made, the proportion of water to the wheaten food needs to be paid attention when the wheaten food is kneaded, fermentation needs to be carried out after the wheaten food is kneaded, the leavening is needed in many places, the wheaten food needs to be paid attention, the leavening is a key step for making the wheaten food, and the taste.
The fermentation time and the dosage of the existing yeast are not easy to control, and the fermentation time of the natural yeast is longer.
In view of this, the present invention is applied.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the edible leavening agent and the preparation method and the application thereof.
The invention aims to provide an edible leavening agent.
The invention also aims to provide a preparation method of the edible leavening agent.
The invention further aims to provide application of the edible leavening agent.
According to the embodiment of the invention, the edible leavening agent is prepared from the following raw materials:
yeast, xylanase, amylase, lipase, ascorbic acid, sorbitan monostearate, and glucose oxidase.
According to the edible leavening agent of the specific embodiment of the invention, further, the edible leavening agent is prepared from the following raw materials in parts by weight:
610 portions of yeast 580, 0.4 to 0.8 portion of xylanase, 0.4 to 0.8 portion of amylase, 0.3 to 0.7 portion of lipase, 0.4 to 0.7 portion of ascorbic acid, 0.7 to 0.9 portion of sorbitan monostearate and 0.4 to 0.6 portion of glucose oxidase.
According to the edible leavening agent of the embodiment of the invention, furthermore, the edible leavening agent is prepared from the following raw materials in parts by weight:
600 portions of yeast 590-containing material, 0.5-0.7 portion of xylanase, 0.5-0.7 portion of amylase, 0.4-0.6 portion of lipase, 0.5-0.6 portion of ascorbic acid, 0.75-0.85 portion of sorbitan monostearate and 0.45-0.55 portion of glucose oxidase.
According to the edible leavening agent of the specific embodiment of the invention, the edible leavening agent is prepared from the following raw materials in parts by weight:
597.8 parts of yeast, 0.6 part of xylanase, 0.6 part of amylase, 0.5 part of lipase, 0.55 part of ascorbic acid, 0.8 part of sorbitan monostearate and 0.5 part of glucose oxidase.
According to the edible leavening agent of the embodiment of the invention, further, the enzyme activity of the glucose oxidase is 10000 GODU/g.
According to the edible leavening agent of the embodiment of the invention, further, the enzyme activity of the lipase is 300 KLU/g.
According to the edible leavening agent of the embodiment of the invention, further, the enzyme activity of the amylase is 4000 FAU-F/g.
According to the edible leavening agent of the embodiment of the invention, further, the enzyme activity of the xylanase is 2500 FXU-W/g.
According to the edible leavening agent of the embodiment of the invention, further, the amylase is alpha-amylase and/or glucoamylase.
The preparation method of the edible leavening agent according to the embodiment of the invention comprises the following steps:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) and (2) adding xylanase, amylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for second mixing, and uniformly mixing to obtain the edible leavening agent.
According to the application of the edible leavening agent, the edible leavening agent is mixed with flour, water and other ingredients, the mixture is uniformly mixed, then fermented, shaped and steamed to form wheaten food, and the addition amount of the edible leavening agent is 0.3-1.0% of the weight of the flour.
According to the application of the edible leavening agent in the embodiment of the invention, further, the edible leavening agent is added in an amount of 0.7 percent of the weight of the flour.
The role of the raw materials in the edible leavening agent of the present invention is detailed below:
xylanase improves gluten network structure, strengthens the extensibility of dough, improves the air-holding capacity of dough, increases the volume and improves the internal structure.
The alpha-amylase degrades starch to produce dextrin, and indirectly provides some fermented sugar for yeast fermentation, so that the volume of the steamed bread is increased, the inner core is softened, and the internal tissue structure is more uniform.
Glucoamylase decomposes dextrin into glucose, which is beneficial for yeast fermentation, increases the volume of cooked wheaten food, and improves softness and internal organization structure.
The lipase hydrolyzes triglyceride in the flour to release fatty acid, and generates peroxide with natural lipoxidase in the flour to oxidize color components in the flour, thereby achieving the whitening effect and improving the brightness of the epidermis.
Glucose Oxidase (GOD) is an important industrial enzyme in the food industry, is widely used for deoxidation of foods such as wine, beer, fruit juice, milk powder and the like, flour improvement, food browning prevention and the like, and is also widely applied to rapid food detection and biosensors. GOD is widely distributed in animals, plants and microorganisms. The microorganism has fast growth and reproduction and wide source, is the main source for producing GOD, and the main producing strains are aspergillus niger and penicillium. The pH range is 3.5-6.5, the optimum pH is 5.0, and the catalyst can be quickly inactivated when the pH is more than 8.0 or less than 3.0 in the absence of a protective agent. The temperature range of the GOD is generally 30-60 ℃. The solid enzyme preparation can be stored at 0 deg.C for at least 2 years, and at-15 deg.C for 8 years. In the invention, the sulfenyl in the gluten protein can be oxidized into disulfide bonds, thereby enhancing gluten network, increasing volume, and improving proofing resistance and stiffness of the steamed bread.
The ascorbic acid is strong in tendons, forms a flour network structure, improves the gas holding capacity and obtains a faster fermentation effect.
Sorbitan monostearate is an emulsifier, improving the extensibility of the dough.
The edible leaven of the invention belongs to low-sugar high-activity dry yeast, and is suitable for fermented foods such as steamed bread, steamed twisted rolls, steamed stuffed buns and the like. When in use, the edible leaven is added into flour, then other ingredients are added and mixed evenly, and water is added and stirred until the surface of dough is smooth.
Compared with the prior art, the invention has the following beneficial effects:
(1) the edible leaven of the invention has the advantages that the leaven can be leavened, the fermentation effect can be faster, and the amount and the fermentation time of the leaven can be better controlled; but also can make the cooked wheaten food softer, more white and tender.
(2) The ascorbic acid in the edible leavening agent can improve the gas holding capacity and obtain a faster fermentation effect; sorbitan monostearate improves the extensibility of the dough; the glucose oxidase can strengthen gluten networks, increase the volume and improve the proofing tolerance and the stiffness of the steamed bread; xylanase can improve a gluten net structure, strengthen the extensibility of dough, improve the air holding capacity of the dough, increase the volume and improve the internal structure; the lipase has whitening effect and improves the brightness of epidermis.
(3) The edible leaven of the invention belongs to low-sugar high-activity dry yeast, and is suitable for fermented foods such as steamed bread, steamed twisted rolls, steamed stuffed buns and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The yeast in the following examples was purchased from Lesfu.
In some more specific embodiments, the edible leavening agent is prepared from the following raw materials in parts by weight:
610 portions of yeast 580, 0.4 to 0.8 portion of xylanase, 0.4 to 0.8 portion of amylase, 0.3 to 0.7 portion of lipase, 0.4 to 0.7 portion of ascorbic acid, 0.7 to 0.9 portion of sorbitan monostearate and 0.4 to 0.6 portion of glucose oxidase.
A method for preparing an edible leavening agent, the method comprising the steps of:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) and (2) adding xylanase, amylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for second mixing, and uniformly mixing to obtain the edible leavening agent.
Example 1
The embodiment provides an edible leavening agent, which is prepared from the following raw materials:
590g yeast, 0.5g xylanase, 0.4g alpha-amylase, 0.3g glucoamylase, 0.4g lipase, 0.5-0.6g ascorbic acid, 0.75-0.85g sorbitan monostearate and 0.45-0.55g glucose oxidase.
A method for preparing an edible leavening agent, the method comprising the steps of:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) and (2) adding xylanase, amylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for second mixing, and uniformly mixing to obtain the edible leavening agent.
Example 2
The embodiment provides an edible leavening agent, which is prepared from the following raw materials:
600g of yeast, 0.7g of xylanase, 0.5g of glucoamylase, 0.6g of lipase, 0.5g of ascorbic acid, 0.85g of sorbitan monostearate and 0.45g of glucose oxidase, wherein the enzyme activity of the glucose oxidase is 10000GODU/g, and the enzyme activity of the lipase is 300 KLU/g.
A method for preparing an edible leavening agent, the method comprising the steps of:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) adding xylanase, glucoamylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for secondary mixing, and uniformly mixing to obtain the edible leavening agent;
(3) and (3) mixing the edible leavening agent obtained in the step (2) with flour, water and other ingredients, uniformly mixing, fermenting, shaping, and steaming to form the wheaten food, wherein the addition amount of the edible leavening agent is 0.3% of the weight of the flour.
Example 3
The embodiment provides an edible leavening agent, which is prepared from the following raw materials:
597.8g of yeast, 0.6g of xylanase, 0.6g of alpha-amylase, 0.5g of lipase, 0.55g of ascorbic acid, 0.8g of sorbitan monostearate and 0.5g of glucose oxidase, wherein the enzyme activity of the glucose oxidase is 10000GODU/g, the enzyme activity of the lipase is 300KLU/g, the enzyme activity of the amylase is 4000FAU-F/g, and the enzyme activity of the xylanase is 2500 FXU-W/g.
A method for preparing an edible leavening agent, the method comprising the steps of:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) adding xylanase, alpha-amylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for second mixing, and uniformly mixing to obtain the edible leavening agent;
(3) and (3) mixing 4.2g of the edible leavening agent obtained in the step (2) with 500g of flour, 2200g of water and 100g of corn flour, uniformly mixing, fermenting, shaping, and steaming to form the steamed bread.
Comparative example 1
The only difference between this comparative example and example 3 is that no lipase was added to the feed and no lipase was added during the preparation.
Comparative example 2
The only difference between this comparative example and example 3 is that no xylanase was added to the starting material and not during the preparation.
Comparative example 3
The only difference between this comparative example and example 3 is that no glucose oxidase was added to the starting material and no glucose oxidase was added during the preparation.
Comparison of fermentation time
The fermentation times of example 3 and comparative examples 1 to 3 were compared, and the results are shown in the following table 1:
TABLE 1 comparison of fermentation times
| Item | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Fermentation time/min | 35 | 41 | 45 | 50 |
Taste effect test
In order to evaluate the mouthfeel effect of the edible leavening agent used for cooked wheaten food, 80 volunteers were subjected to test experiments.
Test objects: selecting 80 persons as test objects, wherein the age is 20-50 years old; divided into 4 groups of 20 people each.
The test method comprises the following steps: the first group tasted the pasta obtained in example 3 of the invention; the second group tasted the steamed bun obtained in comparative example 1; the third group tasted the steamed bun obtained in comparative example 2; the fourth group tasted the steamed bun obtained in comparative example 3.
Comprehensive evaluation criteria of use effect:
the effect is excellent, the steamed bread is soft, has better fragrance and better taste;
the effect is good, the steamed bread is soft, fragrant and has good taste;
the effect is that the steamed bread has general softness, fragrance and taste;
the test results are shown in table 2 below:
TABLE 2 tasting results
| Comprehensive evaluation | Has excellent effect/human | Good effect/human | General/human effects |
| Example 3 | 18 | 1 | 1 |
| Comparative example 1 | 8 | 10 | 2 |
| Comparative example 2 | 5 | 3 | 12 |
| Comparative example 3 | 3 | 13 | 4 |
As can be seen from Table 2, compared with the edible leaven without glucose oxidase or lipase or xylanase, the edible leaven provided by the invention can shorten the fermentation time of wheaten food, and has better softness and fragrance; the wheaten food has better taste.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The edible leavening agent is characterized by being prepared from the following raw materials:
yeast, xylanase, amylase, lipase, ascorbic acid, sorbitan monostearate, and glucose oxidase.
2. The edible leavening agent according to claim 1, wherein the edible leavening agent is prepared from the following raw materials in parts by weight:
610 portions of yeast 580, 0.4 to 0.8 portion of xylanase, 0.4 to 0.8 portion of amylase, 0.3 to 0.7 portion of lipase, 0.4 to 0.7 portion of ascorbic acid, 0.7 to 0.9 portion of sorbitan monostearate and 0.4 to 0.6 portion of glucose oxidase.
3. The edible leavening agent according to claim 2, wherein the edible leavening agent is prepared from the following raw materials in parts by weight:
600 portions of yeast 590-containing material, 0.5-0.7 portion of xylanase, 0.5-0.7 portion of amylase, 0.4-0.6 portion of lipase, 0.5-0.6 portion of ascorbic acid, 0.75-0.85 portion of sorbitan monostearate and 0.45-0.55 portion of glucose oxidase.
4. The edible leavening agent according to claim 3, wherein the edible leavening agent is prepared from the following raw materials in parts by weight:
597.8 parts of yeast, 0.6 part of xylanase, 0.6 part of amylase, 0.5 part of lipase, 0.55 part of ascorbic acid, 0.8 part of sorbitan monostearate and 0.5 part of glucose oxidase.
5. The edible leavening agent of any one of claims 1 to 4, wherein the glucose oxidase has an enzyme activity of 10000GODU/g and the lipase has an enzyme activity of 300 KLU/g.
6. The edible leavening agent of any one of claims 1 to 4, wherein the amylase activity is 4000FAU-F/g and the xylanase activity is 2500 FXU-W/g.
7. The edible leavening agent of any one of claims 1 to 4, wherein the amylase is an alpha-amylase and/or a glucoamylase.
8. A process for preparing the edible leavening agent of any one of claims 1 to 7, wherein the process comprises the steps of:
(1) weighing raw materials according to a ratio, mixing yeast and sorbitan monostearate for the first time, and uniformly mixing to form mixed yeast;
(2) and (2) adding xylanase, amylase, lipase, ascorbic acid and glucose oxidase into the mixed yeast obtained in the step (1) for second mixing, and uniformly mixing to obtain the edible leavening agent.
9. The use of the edible leaven according to any one of claims 1 to 7, wherein the edible leaven is mixed with flour, water and other ingredients, and after being uniformly mixed, the mixture is fermented, shaped and steamed to form pasta, and the amount of the edible leaven is 0.3 to 1.0 percent of the weight of the flour.
10. Use according to claim 9, wherein the edible leavening agent is added in an amount of 0.7% by weight of the flour.
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