CN1522577A - Flour yeast added with composite modifying agent and its preparation method - Google Patents

Abstract

The present invention discloses a dough fermentation yeast in which a composite improver is added, and its production method. It is characterized by that in the dried yeast for dough fermentation alpha-amylase or pentosanase, notatin, vitamin C and active full-cream soybean powder are added, the above-mentioned raw materials are uniformly mixed and packaged so as to obtain the invented product. The fermented flour food is made by using said invented dough fermentation yeast and has no need of adding other improver, can make flour food production process simple, and can effectively shorten dough fermentation time and can raise operation property of dough.

Description

A kind of face yeast and production method thereof of adding composite modifying agent

Technical field

The present invention relates to face yeast and production method thereof in the fermentation cooked wheaten food making technologies such as a kind of bread, steamed bun, particularly a kind of face yeast and production method thereof of adding composite modifying agent.

Background technology

Yeast is made bread, the history in existing several thousand of steamed bun, yeast is made bread and is widely used, the tradition that the useful old face of China is made steamed bun, old face is long because of Production Time, complex process, later stage will add alkali, destroy characteristics such as nutrition easily, eliminated by people gradually, yeast is made steamed bun and has also been obtained utilization widely, but yeast is made in the wheaten food process, there are some problems, grasp as the fermentation time of dough is difficult, be not easy to obtain the wheaten food finished product of quality homogeneous, and the wheaten food finished product is aging very fast etc.

Summary of the invention

Purpose of the present invention is exactly that a kind of face yeast and production method thereof of adding composite modifying agent will be provided, it is by adding composite modifying agent, the raising face of the reaching integration capability of yeast, improve the quality of product, when flour changes, can access the product of quality homogeneous, save when making bread, steamed bun the operation that modifying agent is added in metering in addition simultaneously, make and produce bread, the steamed bun operation is simpler.

The object of the present invention is achieved like this: a kind of face yeast that adds composite modifying agent, and its compositions in weight percentage is:

Face dry ferment 96.5%-99%

A-amylase 0.01%-0.1%

Pentosanase 0.1%-1%

Glucose oxidase 0.1%-0.5%

Vitamin C 0.1%-1%

Active whole soya-bean powder 0.1%-1%

Described exists with powder-form with dry ferment.

A kind of production method of adding the face of composite modifying agent with yeast, it may further comprise the steps:

A) put into three-dimensional stereo mixing machines with required with dry ferment weight portion 10% earlier,

B) in three-dimensional stereo mixing machines, add a-amylase, pentosanase, glucose oxidase, vitamin C, active whole soya-bean powder according to the above ratio one by one,

C) mixed 10 minutes,

D) in three-dimensional stereo mixing machines, add remaining weight portion face again and be used for yeast, mix after 3 minutes, take out weighing, be finished product.

The present invention is owing to adopt at common and add modifying agents such as a-amylase, pentosanase, glucose oxidase, vitamin C, active whole soya-bean powder in yeast, so when fermented foods such as making bread, steamed bun, do not need to add in addition again modifying agent, make manufacture craft simplification, product quality homogeneous, reliable in quality.

The mechanism that the present invention adds various modifying agents is as follows:

The fundamental component of making the fermentation wheaten food is: flour, yeast, salt, water.The flour role is very big, and the quality of flour quality directly has influence on size, color and luster, mouthfeel of the water absorption rate of dough, the speed that proofs, finished product etc.

The essence of dough fermentation is under the effect of various ferment, various disaccharide and polysaccharide are changed into monose, change into the process of carbon dioxide (dough expansion) and other fermented material again through the effect of yeast, because yeast can only utilize monose to ferment during the fermentation, naturally occurring a-amylase in the flour, beta amylase is the main enzyme that starch is changed into the yeast fermentable sugars, the damage starch of a-diastatic action in flour makes it to become little molecule dextrin, beta amylase makes dextrin become maltose soon, its action-reaction formula is as follows, the yeast fermentable sugars.

[C ₆H ₁₀O ₅] n a-amylase [C ₆H ₁₀O ₅] n beta amylase C ₁₂H ₂₂O ₁₁

Damage starch---------→ dextrin---------→ maltose

In long patent flour, the content of beta amylase is very normal, and has no lack of, and natural a-amylase content is few in the flour, causes the available sugar fermentation of yeast very little, thereby influences the fermenting speed of yeast.The present invention selects a-amylase to add face to in the dry ferment by 0.01%-0.1%, can guarantee continuously to produce when dough fermentation dextrin and maltose.Thereby produce the wheaten food that volume is big and interior tissue is fine and smooth, and delayed bringing back to life of starch effectively, promptly starch is aging.

In the middle of the composition of flour, the 80%th, starch, only can absorb the water of own wt 45%, albumen mass-energy about 15% absorbs own wt 1-3 water doubly, only accounting for 2% solubility and insoluble pentosan and but can absorb the water of own wt more than 10 times in flour, is an important indicator of flour suction.

Pentosanase is a kind of efficient enzyme, by acting on the elasticity that solubility and insoluble pentosan in the flour improve gluten network in the dough, thereby improve the processing characteristics and the stability of dough, improve structure, the increase loaf volume of bread wooden dipper, add the pentosanase of 0.1%-1% in the present invention and can obtain good effect.

The power of mucedin directly has influence on the quality that dough is held the gas ability in the flour, strengthen dough strength, improve dough elasticity, toughness is essential with the composition of holding gas, effectively add the glucose oxidase of 0.1%-0.5% in the present invention, this enzyme has activity of catalase, can the catalysis glucose oxidase be gluconic acid, oxygen and water, cause the oxidation of free sulfenyl in the mucedin, thereby form disulfide bond (its action-reaction formula is as follows), generate the stronger flexible dough that has more, strengthened the biceps of dough, made dough stronger holding capacity be arranged mechanical shock.

In the protein cysteine plus cystine of flour; contain-the SH group; it is the activator of protease; the protease that quilt-SH group activates in whipping process decomposes the protein in the flour strongly; gluten is descended, and behind the adding glucose oxidase ,-SH group is oxidized to lose activity; lose the ability of activator protein enzyme, thereby protected the biceps and the processing performance of dough.

Only contain phytochromes such as carrotene, lutein in the flour, make the flour color gloomy, matt, flour is bleached thereby glucose oxidase can make pigment oxidation fade.

In addition, the vitamin C that adds 0.1%-1% in the enzyme mother also plays good oxidation, vitamin C be oxidant be again reducing agent, itself is a kind of reducing agent, after it is added in the flour, during churning by the hydroascorbic acid that is catalytically converted into of airborne dioxygen oxidation and ascorbic acid oxidase and metallic ions Ca, Fe etc., at this moment just play good oxidant effect, mechanism and glucose oxidase are very similar.

Contain lecithin and micro-lipase in the active whole soya-bean powder, add the active whole soya-bean powder of 0.1%-1% in the present invention, can bring into play the natural dough that has of flour self and strengthen potential, make bread wooden dipper structure more evenly pure white, effectively delay the aging of starch, and can increase the volume of bread.

The specific embodiment

The present invention further specifies with the following example, but protection domain of the present invention is not limited to embodiment.

Embodiment 1

Table 1

Prescription (weight ratio)	Embodiment 1	Embodiment 2	Embodiment 3
				The face dry ferment	96.5	98	99
A-amylase	0.01	0.05	0.1
				Pentosanase	0.1	0.5	1
Glucose oxidase	0.1	0.3	0.5
				Vitamin C	0.1	0.5	1
Active whole soya-bean powder	0.1	0.5	1

Face dry ferment among the embodiment 1 is the face dry ferment that adopts conventional production process production.

The face of interpolation composite modifying agent with the production method of yeast is among the embodiment 1:

1) get face and put into three-dimensional body mixer (model is SWH-5) with 10 parts in dry ferment,

2) in this mixer, add 0.01 part of a-amylase one by one, 0.1 part of pentosanase, 0.1 part of glucose oxidase, 0.1 part of vitamin C, 0.1 part of active whole soya-bean powder,

3) mixed 10 minutes,

4) in this mixer, add 86.5 parts in remaining wheaten food dry ferment again, mix after 3 minutes, taking-up weighing, packing, finished product.

Embodiment 2 is identical with the production method of embodiment 1, and different is that each component prescription is as embodiment in the table 12.

Embodiment 3 is identical with the production method of embodiment 1, and different is that each component prescription is as embodiment in the table 13.

The face that adopts interpolation composite modifying agent of the present invention is as follows with the experiment of yeast in making the bread application with common with yeast:

One, test objective

Come more of the present invention with the difference of curing performance between yeast and the common yeast with quantitative methods.

Two, raw material and instrument

1) superfine bread flour (corridor, Hebei snow flour Co., Ltd produces), salt (production of Hubei Province's salt industry parent company), butter (Shanghai gold wheat oil fat foods Co., Ltd produces) are avenged in the raw material corridor,

2) yeast A: the common yeast in Angel (the biological Group Co.,Ltd in Angel, Hubei produces),

B: the present invention adds the face yeast of composite modifying agent

3) instrument electric oven (SINMAG SM-502), dough batch (SINMAG SM-25), proofing box (SINMAGSM-32S)

Three, test method

1) prescription yeast 1%, flour 100%, sugar 10%, salt 1%, oil 10%, water 57%

2) flow process is played face → leave standstill → moulding → proof → toast

3) method

Beat face: 2 minutes at a slow speed, quick 2 minutes, 2 minutes at a slow speed, the quick 2 minutes dough temperature that add salt and oil afterwards, the dough temperature that this kind method is got is 27 ℃.

Leave standstill: 10 minutes

Moulding: circle bag 70 grams, put into 200 gram doughs in side's bag 400 grams, the graduated cylinder

Proof: 33 ℃-36 ℃ of temperature, humidity 80%

Baking: temperature control: get angry 165 ℃, low fiery 180 ℃

Time: 30 minutes

Four. test data and data are handled

1) data record

1. bag data record in side's is as follows:

Proofing period side's bag height (cm)

Yeast

(min) after roasting preceding the baking

11.2 it is average: 13.7

A 112

On average: 13.5

11.2 11.2 13.3

11.1 average: 14.0 is average:

B 102

11.2 11.15 15.7 14.85

2. in the graduated cylinder volume of dough and vigor following (unit: ml):

3. bread relatively

2) data are handled

1. the chart that wraps after data are handled of the other side is seen Fig. 1.

2. the volume and the vigor contrast figure of dough sees Fig. 2 in the graduated cylinder.

1) as can be seen from Figure 1, during fermentation B is shorter at fermentation time than A, and this point embodies of the present invention the characteristics fast with culture propagation, that the time is short. After entering stove, in the situation of identical side's bag base, B exceeds about 1.3cm than A, and the expansion rate of A is lower than the expansion rate of B.

2) Fig. 2 can find out, the vigor of yeast and the being proportionate property of volume in graduated cylinder; Vigor is high, and the body kind in the graduated cylinder is large, and it is higher than A on vigor that this figure also can draw B, and the volume ratio A in the graduated cylinder wants large.

3) experimental data as above, the expansion character of blank sample in stove is very poor, and three sample effects of back are suitable, no matter at aspects such as the volume of bread, size, color and luster, fragrance, of the present invention the advantage with yeast is very obvious, illustrates that mixing rear enzyme preparation has obtained corresponding improved effect.

Claims (3)

1, a kind of face yeast that adds composite modifying agent, it is characterized in that: its compositions in weight percentage is

Face dry ferment 96.5%-99%

A-amylase 0.01%-0.1%

Pentosanase 0.1%-1%

Glucose oxidase 0.1%-0.5%

Vitamin C 0.1%-1%

Active whole soya-bean powder 0.1%-1%

2, a kind of face yeast that adds food improver according to claim 1, it is characterized in that: described exists with powder-form with dry ferment.

3, a kind of production method of adding the face of composite modifying agent with yeast, it is characterized in that: it may further comprise the steps:

A) put into three-dimensional stereo mixing machines with required with dry ferment weight portion 10% earlier,

B) in three-dimensional stereo mixing machines, add a-amylase, pentosanase, glucose oxidase, vitamin C, active whole soya-bean powder according to the above ratio one by one,

C) mixed 10 minutes,

D) in three-dimensional stereo mixing machines, add remaining weight portion face dry ferment again, mix after 3 minutes, take out, weighing, packing is finished product.

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