CN113367172A - Bread improver of compound emulsified enzyme preparation - Google Patents
Bread improver of compound emulsified enzyme preparation Download PDFInfo
- Publication number
- CN113367172A CN113367172A CN202110764383.XA CN202110764383A CN113367172A CN 113367172 A CN113367172 A CN 113367172A CN 202110764383 A CN202110764383 A CN 202110764383A CN 113367172 A CN113367172 A CN 113367172A
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- China
- Prior art keywords
- enzyme preparation
- compound
- bread
- parts
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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- 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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a bread improver of a compound emulsifying enzyme preparation, which comprises the following raw materials: compound enzyme preparation, compound emulsifier, yeast activator, antioxidant, vitamin, curing agent, moisture retention agent and flour gluten fortifier; the compound enzyme preparation is used for improving the quality of flour, so that the performance of dough can be obviously adjusted, the volume of bread can be increased, the stiffness of the bread can be obviously increased, and the softness of the bread can be improved; the aging of the fermented baked flour product can be effectively delayed by the synergistic action of various enzymes of the compound enzyme preparation, and the method is particularly suitable for prolonging the preservation of industrially processed toast bread in a large scale; the lipase can hydrolyze fat into unsaturated fatty acid and monoglyceride, wherein the unsaturated fatty acid is used as essential fatty acid for human body to improve nutritive value of bread.
Description
Technical Field
The invention relates to the technical field of enzyme preparations, in particular to a bread improver of a compound emulsified enzyme preparation.
Background
The enzyme is a biocatalyst, compared with chemical catalysts, the enzyme has many advantages, such as mild reaction conditions of the enzyme, strong specificity to substrates, high product purity, good quality, few byproducts, low requirements on equipment and the like, and because the enzyme has many advantages, the application of the enzyme is increasingly wide at present, and the enzyme is widely applied in various fields such as industry, medicine, agriculture, chemical analysis, environmental protection, life science theoretical research and the like. In the food industry, enzymes are mainly used in starch, brewing, juice, beverage, seasoning, oil processing
Bread is used as a technique initiated by the ancient Egyptian, and with the development of times and the rise of machinery, the bread technology is rapidly developed and gradually becomes an indispensable food on dining tables of people. Currently, toast bread on the market is not perfect, for example, after three days of storage, the retrogradation of amylopectin in bread can cause aging, and the eating quality of bread is reduced. The shelf life is prolonged, and the freshness is improved, so that the problem that bread needs to be remarkably solved is solved.
Disclosure of Invention
The invention aims to solve the problems and provides a bread improver of a compound emulsifying enzyme preparation.
The invention realizes the purpose through the following technical scheme, and the bread improver of the compound emulsifying enzyme preparation comprises the following raw materials: compound enzyme preparation, compound emulsifier, yeast activator, antioxidant, vitamin, curing agent, moisture retention agent and flour gluten fortifier;
the mass ratio is as follows: 8-32 parts of compound enzyme preparation, 390 parts of composite emulsifier 180-containing materials, 410 parts of yeast activator 128-containing materials, 15-62 parts of antioxidant, 12-38 parts of vitamin, 360 parts of curing agent 340-containing materials, 22-85 parts of water retention agent and 10-58 parts of flour gluten fortifier.
Preferably, the compound emulsifier comprises mono-diglycerol fatty acid ester and polyglyceryl fatty acid ester.
Preferably, the compound enzyme preparation comprises glucoamylase, glucose oxidase, alpha-amylase, xylanase, protease, lipase, protease and oxidase.
Preferably, the curing agent is corn starch.
Preferably, the flour fortifier comprises one or more selected from the group consisting of ascorbic acid, ammonium persulfate, chlorine dioxide, calcium peroxide, vital gluten and soy flour.
The invention has the beneficial effects that:
(1) the compound enzyme preparation is used for improving the quality of flour, so that the performance of dough can be obviously adjusted, the volume of bread can be increased, the stiffness of the bread can be obviously increased, and the softness of the bread can be improved;
(2) the aging of the fermented baked flour product can be effectively delayed by the synergistic action of various enzymes of the compound enzyme preparation, and the method is particularly suitable for prolonging the preservation of industrially processed toast bread in a large scale;
(3) the lipase can hydrolyze fat into unsaturated fatty acid and monoglyceride, wherein the unsaturated fatty acid is used as essential fatty acid for human body to improve nutritive value of bread.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
In the embodiment, the bread improver for the compound emulsifying enzyme preparation comprises the following raw materials: compound enzyme preparation, compound emulsifier, yeast activator, antioxidant, vitamin, curing agent, moisture retention agent and flour gluten fortifier;
the mass ratio is as follows: 8-32 parts of compound enzyme preparation, 390 parts of composite emulsifier 180-containing materials, 410 parts of yeast activator 128-containing materials, 15-62 parts of antioxidant, 12-38 parts of vitamin, 360 parts of curing agent 340-containing materials, 22-85 parts of water retention agent and 10-58 parts of flour gluten fortifier.
The compound emulsifier comprises mono-diglycerol fatty acid ester and polyglyceryl fatty acid ester.
The compound enzyme preparation comprises glucoamylase, glucose oxidase, alpha-amylase, xylanase, protease, lipase, protease and oxidase.
The curing agent is corn starch.
The flour gluten fortifier comprises one or more of ascorbic acid, ammonium persulfate, chlorine dioxide, calcium peroxide, wheat gluten and soybean meal.
According to the bread improver of the compound enzyme emulsifier, disclosed by the invention, the compound enzyme emulsifier is used for improving the quality of flour, so that the performance of dough can be obviously adjusted, the volume of bread is increased, the stiffness of the bread is obviously increased, and the softness of the bread is improved; the aging of the fermented baked flour product can be effectively delayed by the synergistic action of various enzymes of the compound enzyme preparation, and the method is particularly suitable for prolonging the preservation of the toast bread which is industrially processed on a large scale.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The bread improver of the compound emulsifying enzyme preparation is characterized by comprising the following raw materials: compound enzyme preparation, compound emulsifier, yeast activator, antioxidant, vitamin, curing agent, moisture retention agent and flour gluten fortifier;
the mass ratio is as follows: 8-32 parts of compound enzyme preparation, 390 parts of composite emulsifier 180-containing materials, 410 parts of yeast activator 128-containing materials, 15-62 parts of antioxidant, 12-38 parts of vitamin, 360 parts of curing agent 340-containing materials, 22-85 parts of water retention agent and 10-58 parts of flour gluten fortifier.
2. The bread improver of the compound emulsifying enzyme preparation according to claim 1, which is characterized in that: the compound emulsifier comprises mono-diglycerol fatty acid ester and polyglyceryl fatty acid ester.
3. The bread improver of the compound emulsifying enzyme preparation according to claim 1, which is characterized in that: the compound enzyme preparation comprises glucoamylase, glucose oxidase, alpha-amylase, xylanase, protease, lipase, protease and oxidase.
4. The bread improver of the compound emulsifying enzyme preparation according to claim 1, which is characterized in that: the curing agent is corn starch.
5. The bread improver of the compound emulsifying enzyme preparation according to claim 1, which is characterized in that: the flour gluten fortifier comprises one or more of ascorbic acid, ammonium persulfate, chlorine dioxide, calcium peroxide, wheat gluten and soybean meal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110764383.XA CN113367172A (en) | 2021-07-06 | 2021-07-06 | Bread improver of compound emulsified enzyme preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110764383.XA CN113367172A (en) | 2021-07-06 | 2021-07-06 | Bread improver of compound emulsified enzyme preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113367172A true CN113367172A (en) | 2021-09-10 |
Family
ID=77581236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110764383.XA Pending CN113367172A (en) | 2021-07-06 | 2021-07-06 | Bread improver of compound emulsified enzyme preparation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113367172A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925075A (en) * | 2021-11-03 | 2022-01-14 | 上海馥松食品有限公司 | Frozen long-shelf-life anti-aging toast slice |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731298A (en) * | 2010-01-20 | 2010-06-16 | 刘全卫 | High-efficiency bread flour modifying agent |
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN103141537A (en) * | 2013-03-07 | 2013-06-12 | 河南科技学院 | Whitening, chewiness-enhancing and anti-aging bread composite improver |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN110037074A (en) * | 2018-03-30 | 2019-07-23 | 江西农业大学 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
-
2021
- 2021-07-06 CN CN202110764383.XA patent/CN113367172A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113530A (en) * | 2009-12-30 | 2011-07-06 | 安琪酵母股份有限公司 | Bread improver and application thereof in bread making |
| CN101731298A (en) * | 2010-01-20 | 2010-06-16 | 刘全卫 | High-efficiency bread flour modifying agent |
| CN103141537A (en) * | 2013-03-07 | 2013-06-12 | 河南科技学院 | Whitening, chewiness-enhancing and anti-aging bread composite improver |
| CN103651663A (en) * | 2013-12-09 | 2014-03-26 | 中山奈德生物科技有限公司 | Biological enzyme preparation and preparing method thereof |
| CN110037074A (en) * | 2018-03-30 | 2019-07-23 | 江西农业大学 | A kind of fresh-keeping modifying agent of Toast containing compounded enzyme preparate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113925075A (en) * | 2021-11-03 | 2022-01-14 | 上海馥松食品有限公司 | Frozen long-shelf-life anti-aging toast slice |
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