CN1498542A - Improver for flour - Google Patents
Improver for flour Download PDFInfo
- Publication number
- CN1498542A CN1498542A CNA021483272A CN02148327A CN1498542A CN 1498542 A CN1498542 A CN 1498542A CN A021483272 A CNA021483272 A CN A021483272A CN 02148327 A CN02148327 A CN 02148327A CN 1498542 A CN1498542 A CN 1498542A
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- flour
- flour improver
- csl
- content
- improver
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Abstract
A wheat flour improver contains calcium stearylactate (CSL), sodium stearlylactate (SSL), VC, alpha-amylase, glucose oxidase (GOD), lipase, xylanase and starch. Its advantage is high effect to improve processing performance and elasticity of bread, shorten the fermenting time, and increase the the quality of the flour food.
Description
Technical field the present invention relates to a kind of flour improver, and particularly a kind of is the flour improver of main component with the enzyme preparation.
The background technology enzyme preparation is as a kind of natural protein product, based on its unique biological characteristic, make its cure and the flower characters improvement aspect have the irreplaceable effect of other chemical compositions.Can play oxidation as glucose oxidase in dough and increase the muscle effect, lipase has apparent in view effect to the whiteness and the epidermis fineness aspect of bread crumb, and amylase can increase loaf volume, and zytase can improve dough operating characteristics etc.
At present, most of flour improvers all are through artificial synthetic.And all contain the negative factor that influences health potentially in the artificial mostly synthetic modifying agent.Form a kind of trend at home and abroad along with people pursue natural, healthy, safe food, make natural flour improver on modifying agent developing direction from now on, form main flow.
And enzyme is a kind of protein product of pure natural, and the anabolism of human body is had unusual influence.If enzyme preparation and other oxidants, emulsifying agent can be united use, make between the various compositions to act synergistically each other, can play good improving effect to flour product.
It is the flour improver of main component with the enzyme preparation that summary of the invention the invention discloses a kind of, it is by carrying out glucose oxidase, lipase, AMS, zytase, CSL (CSL), stearoyl lactate (SSL), vitamin C and starch composite by a certain percentage, make the effect of various compositions coordinated with each other, join in the middle of the Flour product, thereby bread and the steamed bun products produced are all being had clear improvement aspect institutional framework, epidermis fineness and the whiteness.
Of the present invention is the flour improver of main component with the enzyme preparation, and its component comprises:
The CSL of 20-30% (CSL),
The stearoyl lactate of 10-20% (SSL),
The vitamin C of 5-10%,
The AMS of 0.1-0.5%,
The glucose oxidase of 0.2-0.5% (GOD),
The lipase of 1-3%,
The zytase of 1-3%,
The starch of 20-55% (if there is not specified otherwise, all attach most importance to by the percentage composition that occurs in this specification
Amount percentage)
Of the present invention is the flour improver of main component with the enzyme preparation, and its preparation method is that each component is mixed according to its proportion, and then stirs and get final product.
Above-mentioned raw materials is the extraordinary powdery solid of free-running property, CQ20 number sieve should all stipulating by standard GB 5507.During use, add this flour improver to flour in the addition of 0.12%-0.18% (with the percentage of flour weight) in the middle of stirring and evenly mixing get final product.
Compared with prior art, the invention has the beneficial effects as follows significantly, it is added in the middle of the Flour product according to the 0.12%-0.18% ratio, not only can improve processing characteristics, shorten fermentation time, effectively increase loaf volume, improve the epidermis color and luster, can also improve the goods interior tissue, improve the bullet flexibility of Flour product, and can play certain preservation product.
The specific embodiment
Embodiment 1:
The flour improver that a kind of 100g is heavy, its prescription is as follows:
CSL (CSL) 25g
Stearoyl lactate (SSL) 12g
Vitamin C 7.5g
AMS 0.3g
Glucose oxidase (GOD) 0.2g
Lipase 2g
Zytase 2g
Starch 51g
CSL (CSL) with 25g, the stearoyl lactate of 12g (SSL), 7.5g vitamin C, 0.3g AMS, 0.2g glucose oxidase, the lipase of 2g, the zytase of 2g and the starch of 51g mix, in mixing and blending machine, mix, making this is the flour improver of main component with the enzyme preparation, addition according to 0.15% carries out the steamed bun making in the middle of adding it to high-strength flour, compare with control group, the steamed bun that has added this flour improver is in institutional framework, surface smoothness, aspects such as the fresh-keeping and whiteness of product all have a clear superiority in.
Embodiment 2:
The flour improver that a kind of 100g is heavy, its prescription is as follows:
CSL (CSL) 28g
Stearoyl lactate (SSL) 15g
Vitamin C 8.5g
AMS 0.2g
Glucose oxidase (GOD) 0.3g
Lipase 2.5g
Zytase 2.5g
Starch 43g
CSL (CSL) with 28g, the stearoyl lactate of 15g (SSL), 8.5g vitamin C, 0.2g AMS, 0.3g glucose oxidase, 2.5g lipase, 2.5g zytase and the starch of 43g mix, in mixing and blending machine, mix, making this is the flour improver of main component with the enzyme preparation, its addition with 0.15% is added to the making of carrying out bread in the middle of the flour, compare with control group, the bread that has added this flour improver is in institutional framework, surface smoothness, flexibility, aspects such as taste and product are fresh-keeping all are significantly improved.
Claims (10)
1, a kind of flour improver, its constituent content is:
The CSL of 20-30% (CSL),
The stearoyl lactate of 10-20% (SSL),
The vitamin C of 5-10%,
The AMS of 0.1-0.5%,
The glucose oxidase of 0.2-0.5% (GOD),
The lipase of 1-3%,
The zytase of 1-3%,
The starch of 20-55%
All percentages are percetage by weight.
2, flour improver according to claim 1 is characterized in that, the content of CSL is 22-28%.
3, flour improver according to claim 1 is characterized in that, the content of stearoyl lactate is 12-18%.
4, flour improver according to claim 1 is characterized in that, ascorbic content is 8-10%.
5, flour improver according to claim 1 is characterized in that, the content of AMS is 0.15-0.4%.
6, flour improver according to claim 1 is characterized in that, the content of glucose oxidase is 0.2-0.4%.
7, flour improver according to claim 1 is characterized in that, the content of lipase is 1-2%.
8, flour improver according to claim 1 is characterized in that, the content of zytase is 1-2%.
According to the described flour improver of claim 1-8, it is characterized in that 9, the addition that is added in the flour requires to be 0.12-0.18%.(in the percentage of flour weight)
According to the described flour improver of claim 1-8, it is characterized in that 10, this flour improver is a pressed powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021483272A CN1498542A (en) | 2002-11-04 | 2002-11-04 | Improver for flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021483272A CN1498542A (en) | 2002-11-04 | 2002-11-04 | Improver for flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1498542A true CN1498542A (en) | 2004-05-26 |
Family
ID=34233128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021483272A Pending CN1498542A (en) | 2002-11-04 | 2002-11-04 | Improver for flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1498542A (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100393223C (en) * | 2005-07-20 | 2008-06-11 | 安琪酵母股份有限公司 | Freshness preserving type coocked wheaten product modifier and its producing method |
| CN100411532C (en) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | Additive for food |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| CN1771816B (en) * | 2004-11-10 | 2010-06-23 | 诺维信公司 | Production of food besed on dough |
| CN101088342B (en) * | 2006-06-13 | 2010-09-08 | 河南兴泰科技实业有限公司 | Compound steamed-bread preserving modifier |
| CN101088341B (en) * | 2006-06-13 | 2010-09-08 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
| CN101828584A (en) * | 2010-06-17 | 2010-09-15 | 郑州天地人面粉实业有限公司 | Modifier for quick-frozen pastry powder, quick-frozen pastry powder and preparation method thereof |
| CN101019567B (en) * | 2007-03-19 | 2011-01-05 | 中国人民解放军总后勤部军需装备研究所 | Storable bread and its making process |
| CN101077083B (en) * | 2006-05-22 | 2011-04-20 | 深圳市海川实业股份有限公司 | Composite flour additive agent and preparation method thereof |
| CN101491268B (en) * | 2008-01-22 | 2011-06-01 | 安琪酵母股份有限公司 | Steamed bread modifier |
| CN101584427B (en) * | 2009-07-08 | 2011-09-14 | 辽宁唐人神曙光农牧集团有限公司 | Buckwheat dumpling flour |
| CN101637194B (en) * | 2008-07-31 | 2012-12-19 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour, and preparation method of the bread flour |
| CN101611841B (en) * | 2009-07-23 | 2013-01-30 | 郑州天地人面粉实业有限公司 | Improver for calcium fortified steamed bun powder, steamed bun powder and premix flour and preparation method thereof |
| CN104431665A (en) * | 2014-12-26 | 2015-03-25 | 山东圣琪生物有限公司 | Flour improver and preparation method thereof |
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN105192016A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Composite modifier for bread |
| CN106070421A (en) * | 2016-07-28 | 2016-11-09 | 柳州中品科技有限公司 | A kind of cookies flour biological modification agent |
| CN106720027A (en) * | 2016-12-29 | 2017-05-31 | 青岛品品好食品发展有限公司 | Flour improver and its application and product |
| CN107212255A (en) * | 2017-06-12 | 2017-09-29 | 黄冈东坡粮油集团有限公司 | A kind of made quick-frozen dumpling premixed powder and preparation method thereof |
| BE1025216B1 (en) * | 2017-10-30 | 2018-12-05 | Innesto Group BVBA | Composition for bread improver and its use in flour |
| CN114431402A (en) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | Composite modifier for improving quality of wheat dough and steamed bread |
| CN114586821A (en) * | 2022-03-02 | 2022-06-07 | 江南大学 | Application and preparation method of compound emulsifying enzyme preparation |
-
2002
- 2002-11-04 CN CNA021483272A patent/CN1498542A/en active Pending
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1771816B (en) * | 2004-11-10 | 2010-06-23 | 诺维信公司 | Production of food besed on dough |
| CN100411532C (en) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | Additive for food |
| CN100393223C (en) * | 2005-07-20 | 2008-06-11 | 安琪酵母股份有限公司 | Freshness preserving type coocked wheaten product modifier and its producing method |
| CN101077083B (en) * | 2006-05-22 | 2011-04-20 | 深圳市海川实业股份有限公司 | Composite flour additive agent and preparation method thereof |
| CN101088342B (en) * | 2006-06-13 | 2010-09-08 | 河南兴泰科技实业有限公司 | Compound steamed-bread preserving modifier |
| CN101088341B (en) * | 2006-06-13 | 2010-09-08 | 河南兴泰科技实业有限公司 | Method of prolonging preservation period of steamed bread |
| CN101019567B (en) * | 2007-03-19 | 2011-01-05 | 中国人民解放军总后勤部军需装备研究所 | Storable bread and its making process |
| CN101491268B (en) * | 2008-01-22 | 2011-06-01 | 安琪酵母股份有限公司 | Steamed bread modifier |
| CN101637194B (en) * | 2008-07-31 | 2012-12-19 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour, and preparation method of the bread flour |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| CN101584427B (en) * | 2009-07-08 | 2011-09-14 | 辽宁唐人神曙光农牧集团有限公司 | Buckwheat dumpling flour |
| CN101611841B (en) * | 2009-07-23 | 2013-01-30 | 郑州天地人面粉实业有限公司 | Improver for calcium fortified steamed bun powder, steamed bun powder and premix flour and preparation method thereof |
| CN101828584A (en) * | 2010-06-17 | 2010-09-15 | 郑州天地人面粉实业有限公司 | Modifier for quick-frozen pastry powder, quick-frozen pastry powder and preparation method thereof |
| CN104431665A (en) * | 2014-12-26 | 2015-03-25 | 山东圣琪生物有限公司 | Flour improver and preparation method thereof |
| CN104904774A (en) * | 2015-07-08 | 2015-09-16 | 青岛嘉瑞生物技术有限公司 | Compound bread improver for delaying bread aging and prolonging bread shelf life |
| CN105192016A (en) * | 2015-11-11 | 2015-12-30 | 济南舜祥医药科技有限公司 | Composite modifier for bread |
| CN106070421A (en) * | 2016-07-28 | 2016-11-09 | 柳州中品科技有限公司 | A kind of cookies flour biological modification agent |
| CN106720027A (en) * | 2016-12-29 | 2017-05-31 | 青岛品品好食品发展有限公司 | Flour improver and its application and product |
| CN107212255A (en) * | 2017-06-12 | 2017-09-29 | 黄冈东坡粮油集团有限公司 | A kind of made quick-frozen dumpling premixed powder and preparation method thereof |
| BE1025216B1 (en) * | 2017-10-30 | 2018-12-05 | Innesto Group BVBA | Composition for bread improver and its use in flour |
| CN114431402A (en) * | 2021-12-24 | 2022-05-06 | 华南理工大学 | Composite modifier for improving quality of wheat dough and steamed bread |
| CN114586821A (en) * | 2022-03-02 | 2022-06-07 | 江南大学 | Application and preparation method of compound emulsifying enzyme preparation |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |