CN1301651C - Special composite biological antistaling agent for freeze dough fermentation - Google Patents
Special composite biological antistaling agent for freeze dough fermentation Download PDFInfo
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- CN1301651C CN1301651C CNB2005100377422A CN200510037742A CN1301651C CN 1301651 C CN1301651 C CN 1301651C CN B2005100377422 A CNB2005100377422 A CN B2005100377422A CN 200510037742 A CN200510037742 A CN 200510037742A CN 1301651 C CN1301651 C CN 1301651C
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Abstract
The present invention relates to special composite biological antistaling agent for freeze dough fermentation, belonging to the technical field of food processing. The present invention is mainly composed of transglutaminase, xylanase, alpha-amylase, lipase, hemicellulase, glucose oxidase, lecithin, sucrose ester, diacetyl tartaric acid monostearin, stearyl sodium lactate, carboxymethylcellulose, gum locust bean, arabic gum, guar gum, ascorbic acid, trehalose and starch which are uniformly mixed for 15 to 20 minutes at normal temperature and are made into finished products through weighing and packing. The present invention has the advantages that the producing method is simple, yeast cells can be protected in the process of fast freezing, freezing storage and unfreezing of freezing flour dough, the structure and the quality of protein are not changed, and hydratability and air holding capacity of gluten are kept. The bread produced by the present invention has the advantages of short fermenting time, fine texture, white color, good elasticity, golden yellow appearance, immaculate surface, and soft and tender taste; the quality and the flavor of the bread through freezing and freezing storage of the flour dough are not reduced.
Description
Technical field
The present invention relates to a kind of special composite biological antistaling agent for freeze dough fermentation, specifically improve the frost resistance of yeast in the dough system, belong to food processing technology field with physico-chemical process.
Background technology
Bread has obtained popularizing significantly in today as a kind of main flow food in people's life, and very popular.The freezing flour-dough technology has plurality of advantages, and it is the inexorable trend that realizes the big production of bread industryization.But the freezing back of dough bread quality can descend to some extent, shows as that bread specific volume is little, proofing period length, texture of loaf structure variation etc.Above-mentioned situation main cause occurring is because there is following problem in freezing flour-dough in application: 1, freezing meeting descends yeast survival rate and gas deliverability; 2, freezing middle ice crystal can cause damage to the gluten network structure, and the rheological equationm of state of freezing flour-dough is changed, and dough is held strength and descended; 3, can freeze water in freezing and form ice crystal, can damage the yeast cells film, the cytoplasm component is leaked, discharge reducing substances, as glutathione, the reduction gluten.
At present, the additive that uses in freezing flour-dough has oxidant, emulsifying agent and colloid usually, and mostly the characteristics of these several additives be in order to improve the character of dough, improves dough and holds strength after freezing, considers less for the vigor of yeast in the dough system.Therefore, these bread additive are in the application of freezing flour-dough, and its result of use is unsatisfactory.Oxidant such as potassium bromate, azo dicarbonamide etc. commonly used; in use there is potential safety hazard; and their use all has certain limiting the quantity of; so it can not play the effect of protection yeast cells these additives in freezing flour-dough quick-frozen, cold storage and course of defrosting, thereby the prepared bread quality in the freezing back of dough is descended.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point; thereby provide a kind of preparation method simple; adopt the physical chemistry processing method; can make it in freezing flour-dough quick-frozen, cold storage and course of defrosting, play the protection yeast cells; prevent simultaneously protein structure and change of properties again, keep the gluten hydratability and hold a kind of special composite biological antistaling agent for freeze dough fermentation of strength effect.
Main solution of the present invention is achieved in that
It forms proportioning by weight percentage antistaling agent of the present invention:
Get TGase 2-5% among the present invention, zytase 2-3%, AMS 2-3%, lipase 2-3%, hemicellulase 2-3%, glucose oxidase 2-3%, lecithin 7-8%, sucrose ester 12-15%, diacetyltartaric acid monoglyceride 18-20%, stearoyl lactate 18-20%, carboxymethyl cellulose 0.2-0.8%, locust bean gum 0.2-0.8%, Arabic gum 0.1-0.6%, guar gum 0.1-0.6%, ascorbic acid 2-3%, trehalose 2-3%, starch 25-30%, each component percentages sum is 100%, said components is evenly mixed at normal temperatures be finished product in 15-20 minute.
Starch can be cornstarch or farina or green starch etc. among the present invention.
Compared with the prior art the present invention has the following advantages:
Preparation method of the present invention is simple, adopts the physical chemistry processing method, can make it play the protection yeast cells in freezing flour-dough quick-frozen, cold storage and course of defrosting, prevents protein structure and change of properties, keeps the gluten hydratability and holds the strength effect; The bread proofing period that adopts the present invention to make is short, texture structure is fine and smooth, look is translated white, good springiness, golden yellow, the surperficial immaculate of appearance color, mouthfeel are soft delicate, and dough does not make prepared bread quality and local flavor reduce through freezing and refrigeration.
Description of drawings
Fig. 1 is a complex biological preservative process chart of the present invention.
Fig. 2 is the variation diagram of bread specific volume of the present invention with cold preservation time.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Its component proportioning in the embodiment of the invention (percentage meter by weight):
Embodiment one:
Getting TGase in the embodiment of the invention is: 2, zytase is: 3, AMS is: 3, lipase is: 3, hemicellulase is: 3, glucose oxidase is: 3, lecithin is: 8, sucrose ester is: 15, diacetyltartaric acid monoglyceride is: 20, stearoyl lactate is: 20, carboxymethyl cellulose is: 0.8, locust bean gum is: 0.8, Arabic gum is: 0.6, guar gum is: 0.6, ascorbic acid is: 3, trehalose is: 3, the starch extracting corn starch is: 30.Adopt above-mentioned prescription to add at normal temperatures in the vertical mixer, evenly mixed 15 minutes; With mixture weighing, packing, promptly obtain finished product again.
Adopting the antistaling agent addition of the prescription production in the present embodiment is 2% of flour weight.
The concrete production method of freezing flour-dough bread is as follows: flour: 1000g, sugar: 200g, salt: 10g, milk powder: 40g, yeast: 12-20g, butter: 180g, egg: 120g, water: 510-550g, antistaling agent: 20-30g.
All granular materials that will comprise antistaling agent of the present invention earlier in mixer at a slow speed: 73rpm stirs evenly, add egg, water, continue to stir to dough and absorb water, stir fast: 216rpm is smooth to dough, add shortening, stir at a slow speed: 2 minutes, stirring was drawn back until dough and is the film shape, at this moment dough temperature: 18-25 ℃ fast.Dough is left standstill: 10-20min, piecemeal: the 120g/ piece, rub circle with the hands, leave standstill again: 10-20min, shaping pack with preservative film or tinfoil paper ,-30 ℃ of following quick-frozens: 1 hour, refrigerate down at-18 ℃ then.When needing freezing flour-dough is taken out, thaw under 10 ℃ earlier: 20min, thaw under 35 ℃: 30min at 25-29 ℃, proofs under the 75-85% relative humidity condition: 2-3 hour again.The condition of curing is for getting angry: 150-160 ℃, fiery down: 210-220 ℃, cure the time approximately: 18-20 minute, decide on concrete condition (as the dough size).Bread dough culture propagation power: the 150ml after refrigerating three months under-18 ℃ that adopts the present invention to produce, bread specific volume: 6.51ml/g, the crumb look is translated white, the texture structure exquisiteness, good springiness, pure taste is to cure the bread quality that obtains without freezing dough similar.Compare prepared bread quality with the freezing flour-dough that does not add antistaling agent of the present invention and be significantly improved, bread specific volume is seen accompanying drawing 2 with the situation of change of cold preservation time.
Embodiment two:
Getting TGase in the embodiment of the invention is: 5, zytase is: 2, AMS is: 2, lipase is: 2, hemicellulase is: 2, glucose oxidase is: 2, lecithin is: 7, sucrose ester is: 12, diacetyltartaric acid monoglyceride is: 18, stearoyl lactate is: 15, carboxymethyl cellulose is: 0.2, locust bean gum is: 0.2, Arabic gum is: 0.1, guar gum is: 0.1, ascorbic acid is: 2, trehalose is: 2, starch is got farina: 25.Adopt above-mentioned prescription to add at normal temperatures in the vertical mixer, evenly mixed 20 minutes; With mixture weighing, packing, promptly obtain finished product again.Adopting the antistaling agent addition of the prescription production in the present embodiment is 2% of flour weight.The bread dough of producing is culture propagation power: 135ml after refrigerating three months under-18 ℃, bread proofing period: 140min, bread specific volume: 6.3ml/g, bread texture structure exquisiteness, the crumb look is translated white, good springiness, pure taste is to cure the bread quality that obtains without freezing dough similar.Comparing prepared bread quality with the freezing flour-dough that does not add antistaling agent of the present invention improves.
Embodiment three:
The bright agent prescription of going bail in the embodiment of the invention: TGase 3.5, zytase 2.5, AMS 2.5, lipase 2.5, hemicellulase 2.5, glucose oxidase 2.5, lecithin 7.5, sucrose ester 13.5, diacetyltartaric acid monoglyceride 19, stearoyl lactate 19, carboxymethyl cellulose 0.5, locust bean gum 0.5, Arabic gum 0.35, guar gum 0.3, ascorbic acid 2.5, trehalose 2.5, starch is got green starch 27.5, above-mentioned prescription is added in the vertical mixer at normal temperatures, evenly mixed 25 minutes; With mixture weighing, packing, promptly obtain finished product again.
Adopting the antistaling agent addition of the prescription production in the present embodiment is 2% of flour weight.The bread dough of producing is culture propagation power: 150ml after refrigerating three months under-18 ℃, bread proofing period: 135min, bread specific volume: 6.5ml/g, the crumb look is translated white, texture structure exquisiteness, good springiness, pure taste is to cure the bread quality that obtains without freezing dough similar.Comparing prepared bread quality with the freezing flour-dough that does not add antistaling agent of the present invention is significantly increased.
Formula material is market and purchases in the embodiment of the invention, and the equipment of employing is conventional equipment.
Claims (2)
1, a kind of special composite biological antistaling agent for freeze dough fermentation, it is characterized in that: by weight percentage, TGase 2-5%, zytase 2-3%, AMS 2-3%, lipase 2-3%, hemicellulase 2-3%, glucose oxidase 2-3%, lecithin 7-8%, sucrose ester 12-15%, diacetyltartaric acid monoglyceride 18-20%, stearoyl lactate 18-20%, carboxymethyl cellulose 0.2-0.8%, locust bean gum 0.2-0.8%, Arabic gum 0.1-0.6%, guar gum 0.1-0.6%, ascorbic acid 2-3%, trehalose 2-3%, starch 25-30%, each component percentages sum is 100%, said components is evenly mixed at normal temperatures be finished product in 15-20 minute.
2, a kind of special composite biological antistaling agent for freeze dough fermentation according to claim 1 is characterized in that described starch is cornstarch or farina or green starch.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100377422A CN1301651C (en) | 2005-01-29 | 2005-01-29 | Special composite biological antistaling agent for freeze dough fermentation |
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| CNB2005100377422A CN1301651C (en) | 2005-01-29 | 2005-01-29 | Special composite biological antistaling agent for freeze dough fermentation |
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| CN1654069A CN1654069A (en) | 2005-08-17 |
| CN1301651C true CN1301651C (en) | 2007-02-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773227B (en) * | 2010-01-18 | 2012-01-11 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
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| CN100384335C (en) * | 2006-01-27 | 2008-04-30 | 江南大学 | Special flour for fermented freezed wheaten products |
| CN101189976B (en) * | 2006-11-29 | 2010-07-14 | 河南农业大学 | High-grade quickly freezing dumpling flour |
| CN101375694B (en) * | 2007-08-27 | 2011-04-06 | 安琪酵母股份有限公司 | Method for producing freezing snacks made from wheat or rice flour and enzyme preparation composition for producing freezing snacks made from wheat or rice flour |
| CN101411343B (en) * | 2007-10-19 | 2012-06-27 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101575577B (en) * | 2008-05-05 | 2011-06-01 | 安琪酵母股份有限公司 | Anti-freezing yeast, composition thereof and flour dough |
| CN101473864B (en) * | 2009-01-20 | 2011-01-26 | 江南大学 | Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase |
| CN102058043B (en) * | 2009-11-18 | 2012-07-04 | 上海尤特尔生化有限公司 | Food additive and application thereof |
| CN101755867B (en) * | 2010-01-18 | 2013-01-16 | 黄卫宁 | Quickly frozen steamed bun raw product and production method thereof |
| CN101755866B (en) * | 2010-01-18 | 2012-06-27 | 黄卫宁 | Quickly frozen meat filling steamed bun and production method thereof |
| CN102396675A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice |
| CN103416470B (en) * | 2013-03-19 | 2014-12-31 | 华中农业大学 | Frost-resisting gel fortifier and application thereof |
| CN104522117A (en) * | 2014-12-31 | 2015-04-22 | 山东圣琪生物有限公司 | Bread preservative and preparing method thereof |
| CN106035437A (en) * | 2016-05-30 | 2016-10-26 | 安徽省继红食品有限公司 | Healthy bread preservative |
| CN108174890B (en) * | 2018-02-11 | 2021-10-08 | 北京味多美食品科技有限责任公司 | Low-temperature quick-frozen dough and preparation method thereof |
| CN108157428A (en) * | 2018-03-12 | 2018-06-15 | 武汉轻工大学 | The method that a kind of refrigerated bread dough of the compound antifreeze containing plant antifreeze protein and preparation method thereof and optimize technique make bread |
| JP7444055B2 (en) * | 2018-03-26 | 2024-03-06 | 味の素株式会社 | enzyme composition |
| CN109805051A (en) * | 2019-01-21 | 2019-05-28 | 杭州洲际食品有限公司 | Composite frozen dough characters modifying agent and preparation method thereof |
| CN110742105A (en) * | 2019-10-15 | 2020-02-04 | 麦趣尔(北京)食品有限公司 | Preparation process of frozen dough |
| CN111387244A (en) * | 2020-04-15 | 2020-07-10 | 广西轩妈食品有限公司 | Microbial fermentation method suitable for frozen dough |
| CN111642540A (en) * | 2020-04-30 | 2020-09-11 | 河北兄弟伊兰食品科技股份有限公司 | French bread frozen leavened dough containing citrus fiber, and preparation method and application thereof |
| CN111642537A (en) * | 2020-04-30 | 2020-09-11 | 河北兄弟伊兰食品科技股份有限公司 | Frozen dough improver containing citrus fibers and application thereof |
| CN111990432A (en) * | 2020-05-22 | 2020-11-27 | 广东广益科技实业有限公司 | Dough improver, ox horn bun prepared from dough improver, preparation method and application |
| CN115804394A (en) * | 2021-09-14 | 2023-03-17 | 安琪酵母股份有限公司 | Composition for rapidly producing bread and application thereof |
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| CN1126032A (en) * | 1995-03-03 | 1996-07-10 | 刘玉起 | Synthetic yeast enzyme |
| CN1223094A (en) * | 1998-01-16 | 1999-07-21 | 刘少文 | Food oxidant added yeast for wheaten food |
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- 2005-01-29 CN CNB2005100377422A patent/CN1301651C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126032A (en) * | 1995-03-03 | 1996-07-10 | 刘玉起 | Synthetic yeast enzyme |
| CN1223094A (en) * | 1998-01-16 | 1999-07-21 | 刘少文 | Food oxidant added yeast for wheaten food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773227B (en) * | 2010-01-18 | 2012-01-11 | 江南大学 | Refrigerated dough steamed bread and production method thereof |
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| CN1654069A (en) | 2005-08-17 |
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Assignee: Shenzhen Jinguyuan Industrial Development Co., Ltd. Assignor: Jiangnan University Contract record no.: 2011440020524 Denomination of invention: Special composite biological antistaling agent for freeze dough fermentation Granted publication date: 20070228 License type: Exclusive License Open date: 20050817 Record date: 20111223 |
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Granted publication date: 20070228 Termination date: 20140129 |