CN112021489A - Method for preparing quality-keeping additive for baked food - Google Patents
Method for preparing quality-keeping additive for baked food Download PDFInfo
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- CN112021489A CN112021489A CN202010930625.3A CN202010930625A CN112021489A CN 112021489 A CN112021489 A CN 112021489A CN 202010930625 A CN202010930625 A CN 202010930625A CN 112021489 A CN112021489 A CN 112021489A
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- 239000000654 additive Substances 0.000 title claims abstract description 60
- 230000000996 additive effect Effects 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims description 13
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000002360 preparation method Methods 0.000 claims abstract description 27
- 238000005406 washing Methods 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000811 xylitol Substances 0.000 claims abstract description 14
- 235000010447 xylitol Nutrition 0.000 claims abstract description 14
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 14
- 229960002675 xylitol Drugs 0.000 claims abstract description 14
- 235000006533 astragalus Nutrition 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 241001061264 Astragalus Species 0.000 claims abstract description 9
- 210000004233 talus Anatomy 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 66
- 239000002994 raw material Substances 0.000 claims description 49
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 17
- 235000003599 food sweetener Nutrition 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 16
- 239000002562 thickening agent Substances 0.000 claims description 16
- 238000011049 filling Methods 0.000 claims description 14
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 12
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 239000012634 fragment Substances 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 6
- 101710130006 Beta-glucanase Proteins 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 6
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose fatty ester Chemical class 0.000 claims description 6
- 229940100445 wheat starch Drugs 0.000 claims description 6
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000967 suction filtration Methods 0.000 claims description 5
- 229940107666 astragalus root Drugs 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 7
- 244000061520 Angelica archangelica Species 0.000 claims 2
- 230000002035 prolonged effect Effects 0.000 abstract description 14
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000005728 strengthening Methods 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000021433 fructose syrup Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 230000027939 micturition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 241000382455 Angelica sinensis Species 0.000 description 6
- 241000125175 Angelica Species 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 241000045403 Astragalus propinquus Species 0.000 description 3
- 239000003674 animal food additive Substances 0.000 description 3
- 239000012074 organic phase Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a quality-keeping additive for baked food in the technical field of food quality-keeping additives, which comprises the following steps: s1, selecting materials; s2, cutting and mixing; s3, washing for the first time; s4, secondary washing; s5, preparing a solution; s6, stirring and mixing, wherein the Chinese angelica, the astragalus and the ligusticum wallichii are adopted to prepare a solution, and the Chinese angelica, the astragalus and the ligusticum wallichii have the effects of conditioning blood and qi of a human body, tonifying qi, consolidating the superficial resistance, promoting urination, strengthening the heart, reducing blood pressure, resisting bacteria, expelling toxin, cooling, refreshing, relieving inflammation and the like, so that the additive can improve the immunity of the human body and enhance the physique of the human body, and meanwhile, the solution is added into the mixed components of tartronic acid, an emulsifying agent, xylitol, high fructose syrup, an enzyme preparation and the like to obtain the additive, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be increased, the processing performance of the baked food can be improved, the baked food can be more.
Description
Technical Field
The invention relates to the technical field of food quality guarantee additives, in particular to a method for preparing a quality guarantee additive for baked food.
Background
The baked food is an instant food which is baked by a series of complex process means by taking flour, yeast, salt, granulated sugar and water as basic raw materials and adding a proper amount of grease, dairy products, eggs, additives and the like.
Disclosure of Invention
The invention aims to provide a method for preparing a quality guarantee additive for baked food, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the preparation method of the baked food quality guarantee additive comprises the following steps:
s1, selecting materials: according to the weight portion, the beverage comprises 10-25 portions of thickening agent, 7-12 portions of emulsifying agent, 5-8 portions of enzyme preparation, 18-25 portions of sweetening agent, 2-6 portions of tartronic acid, 2-3 portions of astragalus root, 2-3 portions of ligusticum wallichii, 10-13 portions of ethanol solution and 4-9 portions of Chinese angelica.
S2, cutting and mixing: cutting 2-3 parts of astragalus, 4-9 parts of angelica and 2-3 parts of ligusticum wallichii in the S1 into fragment raw materials, and mixing the fragment raw materials together;
s3, primary washing: placing the mixed raw materials in the S2 into deionized water at normal temperature for washing for 20-30 min;
s4, secondary washing: washing the mixed raw material in the S3 by 10-13 parts of ethanol solution in the S1 for 8-15 min, and drying after washing;
s5 preparation of a solution: putting the raw material in the S4 into a flask, adding deionized water into the flask, and heating the flask to obtain a raw material solution;
s6, stirring and mixing: adding 10-25 parts of thickening agent, 7-12 parts of emulsifying agent, 5-8 parts of enzyme preparation, 18-25 parts of sweetening agent and 2-6 parts of tartronic acid in the step S1 into a stirrer for stirring, adding the raw material solution prepared in the step S5 after stirring for 15-20 min, and stirring for 20-30 min again;
s7: evaporation and suction filtration: and (4) evaporating and filtering the solution obtained in the step (S6) to obtain an additive, and then drying the additive.
Further, the thickener in S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
Further, the enzyme preparation in the S1 comprises beta-glucanase and papain, and the sweetener in the S1 comprises xylitol and high fructose corn syrup, wherein the mass ratio of the xylitol to the high fructose corn syrup is 1.2:1-2.2: 1.
Further, after obtaining the additive in S7, the additive is filled into the bag, and the air in the bag is completely exhausted.
Further, the ethanol solution in S1 is absolute ethanol.
Further, in the step S5, the obtained raw material solution is filtered through a filter screen at least twice to four times.
Further, after the additive obtained in S7 is filled into a bag and the internal air is exhausted, an outer bag is further sleeved outside the bag, and nitrogen is filled into the outer bag.
Further, in the step S4, a blower is adopted for drying, and the temperature of the blower is controlled to be 45-50 ℃.
Compared with the prior art, the invention has the beneficial effects that: the Chinese angelica, the astragalus and the ligusticum wallichii are adopted to prepare the solution, and the Chinese angelica, the astragalus and the ligusticum wallichii have the effects of conditioning blood gas of a human body, tonifying qi, strengthening exterior, promoting urination, strengthening heart, reducing blood pressure, resisting bacteria, expelling toxin, cooling, relieving inflammation and the like, so that the additive can improve the immunity of the human body and enhance the physique of the human body, and meanwhile, the solution is added into the mixed components of tartronic acid, an emulsifier, xylitol, high fructose syrup, an enzyme preparation and the like to obtain the additive, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be increased, the processing performance of the baked food can be improved, the baked food can be more fluffy, and the flavor of the baked.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the invention provides a method for preparing a quality guarantee additive for baked food, which comprises the following steps:
s1, selecting materials: the feed additive comprises, by weight, 10 parts of a thickening agent, 7 parts of an emulsifier, 5 parts of an enzyme preparation, 18 parts of a sweetening agent, 2 parts of tartronic acid, 2 parts of astragalus membranaceus, 2-3 parts of ligusticum wallichii, 10 parts of an ethanol solution and 4 parts of angelica sinensis.
S2, cutting and mixing: cutting 2 parts of astragalus, 4 parts of angelica and 2 parts of ligusticum wallichii in the S1 into fragment raw materials, and mixing the fragment raw materials together;
s3, primary washing: placing the mixed raw materials in the S2 into deionized water at normal temperature for washing for 20 min;
s4, secondary washing: washing the mixed raw material in the S3 by 10 parts of ethanol solution in the S1 for 8min, and drying after washing;
s5 preparation of a solution: putting the raw material in the S4 into a flask, adding deionized water into the flask, and heating the flask to obtain a raw material solution;
s6, stirring and mixing: adding 10 parts of thickening agent, 7 parts of emulsifying agent, 5 parts of enzyme preparation, 18 parts of sweetening agent and 2 parts of tartronic acid in the step S1 into a stirrer for stirring, adding the raw material solution prepared in the step S5 after stirring for 15min, and stirring for 20min again;
s7: evaporation and suction filtration: and (4) evaporating and filtering the solution obtained in the step (S6) to obtain an additive, and then drying the additive.
The thickener in S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
The enzyme preparation in the S1 comprises beta-glucanase and papain, the sweetening agent in the S1 comprises xylitol and high fructose corn syrup, the mass ratio of the xylitol to the high fructose corn syrup is 1.2:1, certain sweetness is provided, and meanwhile, the tartronic acid is matched, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be prolonged, the processing performance of the baked food can be improved, and the baked food can be more fluffy;
after the additive is obtained in the step S7, the additive is filled into the bag, air in the bag is completely pumped out, and the air in the bag is completely pumped out, so that bacteria are prevented from breeding in the bag, and the shelf life of the additive is prolonged;
the ethanol solution in the S1 is absolute ethanol, and the concentration of the absolute ethanol is high, so the ethanol solution is quickly volatilized;
s5, filtering the obtained raw material solution through a filter screen at least twice, wherein the filter screen can be an activated carbon filter screen, a metal filter screen or a filter screen made of other materials, so that the using quality of the raw material solution is improved;
s7, filling the obtained additive into a bag, exhausting the air inside the bag, sleeving an outer bag outside the bag, filling nitrogen into the outer bag, and filling the nitrogen so as to protect the package from being easily damaged and ensure the safety of the additive in the transportation process;
adopt the hair-dryer to weather among the S4, control the hair-dryer temperature and be 45 degrees, weather through the hair-dryer, can volatilize ethanol relatively fast, avoided ethanol dwell time overlength and the organic phase among the raw materials to dissolve.
Example 2: the invention provides a method for preparing a quality guarantee additive for baked food, which comprises the following steps:
s1, selecting materials: the feed additive comprises, by weight, 15 parts of a thickening agent, 10 parts of an emulsifier, 6 parts of an enzyme preparation, 22 parts of a sweetening agent, 4 parts of tartronic acid, 3 parts of astragalus membranaceus, 3 parts of ligusticum wallichii, 11 parts of an ethanol solution and 5 parts of angelica sinensis.
S2, cutting and mixing: cutting 3 parts of astragalus, 5 parts of angelica and 3 parts of ligusticum wallichii in the S1 into fragment raw materials, and then mixing the fragment raw materials together;
s3, primary washing: placing the mixed raw materials in the S2 into deionized water at normal temperature for washing for 25 min;
s4, secondary washing: washing the mixed raw material in the S3 by 11 parts of ethanol solution in the S1 for 12min, and drying after washing;
s5 preparation of a solution: putting the raw material in the S4 into a flask, adding deionized water into the flask, and heating the flask to obtain a raw material solution;
s6, stirring and mixing: adding 15 parts of thickening agent, 0 part of emulsifying agent, 6 parts of enzyme preparation, 22 parts of sweetening agent and 4 parts of tartronic acid in the step S1 into a stirrer for stirring, adding the raw material solution prepared in the step S5 after stirring for 17min, and stirring for 25min again;
s7: evaporation and suction filtration: evaporating and filtering the solution obtained in the step S6 to obtain an additive, and drying the additive
The thickener in S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
The enzyme preparation in the S1 comprises beta-glucanase and papain, the sweetening agent in the S1 comprises xylitol and high fructose corn syrup, the mass ratio of the xylitol to the high fructose corn syrup is 2.2:1, certain sweetness is provided, and meanwhile, the tartronic acid is matched, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be prolonged, the processing performance of the baked food can be improved, and the baked food can be more fluffy;
after the additive is obtained in the step S7, the additive is filled into the bag, air in the bag is completely pumped out, and the air in the bag is completely pumped out, so that bacteria are prevented from breeding in the bag, and the shelf life of the additive is prolonged;
the ethanol solution in the S1 is absolute ethanol, and the concentration of the absolute ethanol is high, so the ethanol solution is quickly volatilized;
s5, filtering the obtained raw material solution at least three times through a filter screen, wherein the filter screen can be an activated carbon filter screen, a metal filter screen or a filter screen made of other materials, so that the using quality of the raw material solution is improved;
s7, filling the obtained additive into a bag, exhausting the air inside the bag, sleeving an outer bag outside the bag, filling nitrogen into the outer bag, and filling the nitrogen so as to protect the package from being easily damaged and ensure the safety of the additive in the transportation process;
and S4, the air blower is used for drying, the temperature of the air blower is controlled to be 47 ℃, the air blower is used for drying, the ethanol can be volatilized quickly, and the phenomenon that the ethanol stays too long and organic matters in the raw materials are dissolved is avoided.
The thickener in S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
The enzyme preparation in the S1 comprises beta-glucanase and papain, the sweetening agent in the S1 comprises xylitol and high fructose corn syrup, the mass ratio of the xylitol to the high fructose corn syrup is 1.2:1-2.2:1, certain sweet taste is provided, and meanwhile, the tartronic acid is matched, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be prolonged, the processing performance of the baked food can be improved, and the baked food can be more fluffy;
after the additive is obtained in the step S7, the additive is filled into the bag, air in the bag is completely pumped out, and the air in the bag is completely pumped out, so that bacteria are prevented from breeding in the bag, and the shelf life of the additive is prolonged;
the ethanol solution in the S1 is absolute ethanol, and the concentration of the absolute ethanol is high, so the ethanol solution is quickly volatilized;
s5, filtering the obtained raw material solution for at least two to four times by using a filter screen, wherein the filter screen can be an activated carbon filter screen, a metal filter screen or a filter screen made of other materials, so that the using quality of the raw material solution is improved;
s7, filling the obtained additive into a bag, exhausting the air inside the bag, sleeving an outer bag outside the bag, filling nitrogen into the outer bag, and filling the nitrogen so as to protect the package from being easily damaged and ensure the safety of the additive in the transportation process;
s4, drying by using a blower at 45-50 deg.C, volatilizing ethanol quickly to avoid ethanol retention time and organic phase dissolution
Example 3: the preparation method of the quality-guaranteeing additive for the baked food is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting materials: the feed additive comprises, by weight, 25 parts of a thickening agent, 12 parts of an emulsifier, 8 parts of an enzyme preparation, 25 parts of a sweetening agent, 6 parts of tartronic acid, 3 parts of astragalus membranaceus, 3 parts of ligusticum wallichii, 13 parts of an ethanol solution and 9 parts of angelica sinensis.
S2, cutting and mixing: cutting 3 parts of astragalus, 9 parts of angelica and 3 parts of ligusticum wallichii in the S1 into fragment raw materials, and then mixing the fragment raw materials together;
s3, primary washing: placing the mixed raw materials in the S2 into deionized water at normal temperature for washing for 30 min;
s4, secondary washing: washing the mixed raw material in the S3 by 13 parts of ethanol solution in the S1 for 15min, and drying after washing;
s5 preparation of a solution: putting the raw material in the S4 into a flask, adding deionized water into the flask, and heating the flask to obtain a raw material solution;
s6, stirring and mixing: adding 25 parts of thickening agent, 12 parts of emulsifying agent, 8 parts of enzyme preparation, 25 parts of sweetening agent and 6 parts of tartronic acid in the step S1 into a stirrer for stirring, adding the raw material solution prepared in the step S5 after stirring for 20min, and stirring for 30min again;
s7: evaporation and suction filtration: and (4) evaporating and filtering the solution obtained in the step (S6) to obtain an additive, and then drying the additive.
The thickener in S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
The enzyme preparation in the S1 comprises beta-glucanase and papain, the sweetening agent in the S1 comprises xylitol and high fructose corn syrup, the mass ratio of the xylitol to the high fructose corn syrup is 2.2:1, certain sweetness is provided, and meanwhile, the tartronic acid is matched, so that the quality guarantee period of the baked food can be prolonged, the volume of the baked food and the extensibility of the baked food can be prolonged, the processing performance of the baked food can be improved, and the baked food can be more fluffy;
after the additive is obtained in the step S7, the additive is filled into the bag, air in the bag is completely pumped out, and the air in the bag is completely pumped out, so that bacteria are prevented from breeding in the bag, and the shelf life of the additive is prolonged;
the ethanol solution in the S1 is absolute ethanol, and the concentration of the absolute ethanol is high, so the ethanol solution is quickly volatilized;
s5, filtering the obtained raw material solution for at least two to four times by using a filter screen, wherein the filter screen can be an activated carbon filter screen, a metal filter screen or a filter screen made of other materials, so that the using quality of the raw material solution is improved;
s7, filling the obtained additive into a bag, exhausting the air inside the bag, sleeving an outer bag outside the bag, filling nitrogen into the outer bag, and filling the nitrogen so as to protect the package from being easily damaged and ensure the safety of the additive in the transportation process;
and S4, the air blower is used for drying, the temperature of the air blower is controlled to be 50 ℃, the air blower is used for drying, the ethanol can be volatilized quickly, and the phenomenon that the ethanol stays for too long time and organic matters in the raw materials are dissolved is avoided.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The preparation method of the quality-guaranteeing additive for the baked food is characterized by comprising the following steps: the method comprises the following steps:
s1, selecting materials: according to the parts by weight, the beverage comprises 10-25 parts of thickening agent, 7-12 parts of emulsifying agent, 5-8 parts of enzyme preparation, 18-25 parts of sweetening agent, 2-6 parts of tartronic acid, 2-3 parts of astragalus root, 2-3 parts of ligusticum wallichii, 10-13 parts of ethanol solution and 4-9 parts of angelica;
s2, cutting and mixing: cutting 2-3 parts of astragalus, 4-9 parts of angelica and 2-3 parts of ligusticum wallichii in the S1 into fragment raw materials, and mixing the fragment raw materials together;
s3, primary washing: placing the mixed raw materials in the S2 into deionized water at normal temperature for washing for 20-30 min;
s4, secondary washing: washing the mixed raw material in the S3 by 10-13 parts of ethanol solution in the S1 for 8-15 min, and drying after washing;
s5 preparation of a solution: putting the raw material in the S4 into a flask, adding deionized water into the flask, and heating the flask to obtain a raw material solution;
s6, stirring and mixing: adding 10-25 parts of thickening agent, 7-12 parts of emulsifying agent, 5-8 parts of enzyme preparation, 18-25 parts of sweetening agent and 2-6 parts of tartronic acid in the step S1 into a stirrer for stirring, adding the raw material solution prepared in the step S5 after stirring for 15-20 min, and stirring for 20-30 min again;
s7: evaporation and suction filtration: and (4) evaporating and filtering the solution obtained in the step (S6) to obtain an additive, and then drying the additive.
2. The method of making a baked food shelf-stable additive according to claim 1, wherein: the thickener in the S1 is one or more of corn starch, wheat starch and maltodextrin, and the emulsifier in the S1 is one or more of calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester and distilled monoglyceride.
3. The method of making a baked food shelf-stable additive according to claim 1, wherein: the enzyme preparation in the S1 comprises beta-glucanase and papain, and the sweetener in the S1 comprises xylitol and high fructose corn syrup, wherein the mass ratio of the xylitol to the high fructose corn syrup is 1.2:1-2.2: 1.
4. The method of making a baked food shelf-stable additive according to claim 1, wherein: after the additive is obtained in the step S7, the additive is filled in the bag, and the air in the bag is completely exhausted.
5. The method of making a baked food shelf-stable additive according to claim 1, wherein: the ethanol solution in the S1 is absolute ethanol.
6. The method of making a baked food shelf-stable additive according to claim 1, wherein: and in the step S5, filtering the obtained raw material solution through a filter screen for at least two times to four times.
7. A method of making a baked food shelf-stable additive according to claim 4 wherein: and (3) filling the additive obtained in the step (S7) into a bag, exhausting the internal air, sleeving an outer bag outside the bag, and filling nitrogen into the outer bag.
8. A method of making a baked food shelf-stable additive according to claim 4 wherein: and in the step S4, drying by using a blower, and controlling the temperature of the blower to be 45-50 ℃.
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| CN113331419A (en) * | 2021-06-07 | 2021-09-03 | 华南农业大学 | Mulberry leaf preparation for flour food and preparation method and application method thereof |
| CN114403275A (en) * | 2022-01-25 | 2022-04-29 | 中山市南方新元食品生物工程有限公司 | Caramel treats compound emulsifier and preparation method thereof |
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