WO2023040255A1 - 一种用于快速生产面包的组合物及其应用 - Google Patents

一种用于快速生产面包的组合物及其应用 Download PDF

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WO2023040255A1
WO2023040255A1 PCT/CN2022/087129 CN2022087129W WO2023040255A1 WO 2023040255 A1 WO2023040255 A1 WO 2023040255A1 CN 2022087129 W CN2022087129 W CN 2022087129W WO 2023040255 A1 WO2023040255 A1 WO 2023040255A1
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mass
bread
composition
mono
acid
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English (en)
French (fr)
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肖明华
徐云峰
胡新平
宋宜兵
黄东方
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安琪酵母股份有限公司
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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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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

Definitions

  • the invention relates to the field of food, in particular to a composition for rapidly producing bread.
  • Bread is a popular convenience food.
  • my country's baking industry has developed rapidly, and the market demand has continued to increase.
  • rapid bread production methods such as using frozen dough technology to produce bread, which separates the production link from the consumption link, and quickly provides freshly baked bread.
  • the traditional bread making process it usually takes about 2 hours to ferment.
  • the yeast transforms the sugars in the dough into alcohol and CO 2 , which increases the volume of the dough to 2-3 times the original volume.
  • the dough is rich in Collect alcohol, acid, aldehyde, ester and other metabolites to increase the flavor of bread.
  • the yeast is in a dormant state, and the dough needs to be warmed up, the yeast is revived, and then the fermentation is carried out.
  • this process takes about 3-8 hours depending on the thawing temperature. It is a fatal flaw for stores that provide fresh bread in a timely manner.
  • the invention provides a composition for rapid production of bread.
  • the present invention provides a composition for rapid bread production, which comprises 0.1%-5% of antioxidant, 5%-40% of emulsifier, 0.1%-5% of enzyme preparation, and Thickener 5%-40% and filler 10%-89.8%.
  • the composition comprises 4.5%-5% of antioxidant, 35%-40% of emulsifier, 3%-5% of enzyme preparation, 15%-40% of thickener and 10.5% of filler -42%.
  • the antioxidant is selected from one or a combination of two or more of potassium bromate, azodicarbonamide and ascorbic acid, preferably ascorbic acid.
  • the emulsifier is one or both of diacetyl tartaric acid mono-diglycerides, mono- and diglyceride fatty acid esters, calcium stearoyl lactylate, sodium, propylene glycol alginate, phospholipids and sucrose fatty acid esters combination of the above.
  • the emulsifier contains mono- and diglyceride fatty acid esters and diacetyl tartaric acid mono- and diglycerides;
  • the emulsifier contains 1-20% by mass of mono- and diglyceride fatty acid esters and 4-20% of diacetyl tartaric acid mono- and diglycerides.
  • the mono- and diglyceride fatty acid esters are formed by esterification of saturated or unsaturated fatty acids with one or two hydroxyl groups of glycerol;
  • the fatty acid is selected from one or a combination of two or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid and lauric acid.
  • the enzyme preparation is derived from one or a combination of two or more of microorganisms and plants, and more preferably, the microorganism sources include bacterial sources and/or fungal sources.
  • the enzyme preparation is one or a combination of two or more of amylase, xylanase, cellulase, glucose oxidase, lipase and protease;
  • the amylase is endo-amylase and/or exo-amylase, preferably, the amylase acts on linear or branched chains, and the products include monosaccharides, disaccharides and polysaccharides.
  • alpha-amylase Preferably a combination of alpha-amylase, xylanase, cellulase and glucose oxidase,
  • the combination comprises 0.4-2.0 mass % ⁇ -amylase, 0.5-2 mass % xylanase, 0.5-0.8 mass % cellulase and 0.05-0.7 mass % glucose oxidase;
  • the enzyme activity of the ⁇ -amylase is 3500-4500FAU-F/g;
  • the enzyme activity of the xylanase is 2000-3000FXU-W/g;
  • the enzyme activity of the lipase is 6.8-7.5KLU/g;
  • the enzyme activity of the glucose oxidase is 8500-11500 GODU/g;
  • the enzyme activity of the protease is 400-600 LAPU/g;
  • the enzyme activity of the maltogenic amylase is 8500-11500 MANU/g.
  • the thickener comprises one or a combination of two or more of xanthan gum, guar gum, carrageenan, sodium carboxymethylcellulose, sodium polyacrylate, sodium alginate, and propylene glycol alginate.
  • the thickener is a combination of xanthan gum, guar gum and propylene glycol alginate;
  • the thickener contains 3-10% by mass of xanthan gum, 3-10% by mass of guar gum and 7-20% by mass of propylene glycol alginate.
  • the emulsifier contained in the composition contains 1-20% by mass of mono- and diglyceride fatty acid esters and 4-20% of diacetyl tartaric acid mono- and diglycerides;
  • the enzyme preparation comprises 0.4-2.0 mass % ⁇ -amylase, 0.5-2 mass % xylanase, 0.5-0.8 mass % cellulase and 0.05-0.7 mass % glucose oxidase;
  • the thickener contains 3-10% by mass of xanthan gum, 3-10% by mass of guar gum and 7-20% by mass of propylene glycol alginate.
  • the filler is selected from one or a combination of two or more of starches, soybean flours and inorganic salts,
  • starches are corn starch
  • the soybean flour is soybean flour
  • the inorganic salts are one or a combination of two or more of calcium carbonate and calcium sulfate.
  • the present invention provides the application of the composition in making bread.
  • the bread is a shortened bread with an oily layer after the dough wrapping and shortening process.
  • the bread contains 0.5-2wt% of the composition by mass.
  • the composition provided by the invention can be applied to the traditional bread-making process and the bread-making process with frozen dough.
  • the proofing process can be shortened or not passed, and the frozen dough process can save the thawing and proofing process, and the frozen dough can be directly baked without thawing and proofing, which greatly simplifies the bread
  • the production process saves time, can make bread easily and quickly, greatly reduces the management and technical difficulties of the industry, and the products produced are no different from traditional crafts in terms of appearance, volume, organization and taste.
  • Fig. 1 shows the bread prepared by Example 5 group in Example 9, wherein,
  • Figure 1A shows that the dough after frozen storage is directly put into the oven for baking
  • Figure 1B shows the bread obtained after baking
  • Figure 1C shows an enlarged view of the obtained bread
  • Figure 1D shows a cross-sectional view of the resulting bread.
  • the present invention provides a composition for rapid bread production.
  • Examples 1-7 were weighed according to the mass of each component shown in Table 2 below, and the weighed raw materials were mixed uniformly to obtain the compositions of Examples 1-7.
  • compositions provided in Examples 1-7 and Comparative Examples 1-4 of the present invention are tested according to the frozen dough process for crisp bread, and the beneficial effects brought by the compositions provided by the present invention are verified.
  • the raw material preparation embodiment 1-7 group and comparative example 1-4 group crisp bread ingredients are weighed.
  • the difference between each group of ingredients is only that the composition formula is different.
  • the compositions used in the bread groups of Examples 1-4 correspond to the composition formulas provided in Examples 1-7 and Comparative Examples 1-4.
  • fresh yeast 50 caster sugar 100 combination 10 salt 16 butter (for the dough) 50 milk powder 40 water 560 flaky butter (for wrapping) 500
  • Dividing and forming Divide the dough into triangles with a base of 10cm*height of 20cm, the weight of the dough is 40g, the dough is rolled up, and flattened to a thickness of about 1cm on a crisper.
  • Rapid freezing and cooling the dough is sent to a -35°C rapid freezing machine for rapid freezing, and the time is about 1 hour.
  • Frozen storage the dough is sealed and packaged, and stored in a -18°C freezer for 24 hours.
  • the volume of the bread can be significantly increased.
  • the frozen dough is taken out from the refrigerator and baked directly without fermentation.
  • the specific volume is 5-6.5cm 3 /g.
  • Example 5 The dough obtained by Example 5, Control 1 and Control 2 is subjected to step (6) quick-freezing and cooling and step (7) cryopreservation, and then the Example 5 and Control 1 doughs are directly baked in an oven
  • the baking program is shown in Table 5.
  • the dough of the control group 2 was thawed at room temperature for 1 hour, and after proofing for 2 hours, it was baked according to the baking program shown in Table 5.
  • the specific volume of the bread obtained by adding the dough prepared by adding the composition provided by the present invention (group 5) directly after freezing and storing is the same as that of the freshly prepared dough (group 3).
  • the specific volume is the same.
  • the dough prepared without adding the composition provided by the present invention was directly baked after the steps of quick freezing and cooling and freezing preservation, and the specific volume of the obtained bread was 3.
  • the dough of the control group 2 was thawed for 1 hour after being frozen and stored in a freezer, and then baked after proofing for 2 hours.
  • the specific volume of the bread obtained was basically the same as that of the control group 3.
  • Fig. 1 shows the bread prepared by Example 5 groups, wherein Fig. 1A shows that the frozen dough is directly put into the oven for baking; Fig. 1B shows the bread obtained after toasting; Fig. 1C shows Figure 1D shows a magnified view of the obtained bread; Figure 1D shows a cross-sectional view of the obtained bread.
  • the dough is put into the oven in a frozen state and baked directly, and it can rise rapidly in a short period of time, and the final appearance, volume and tissue structure can reach the traditional one. The effect of post-baking.
  • composition provided by the invention can significantly shorten the time for preparing bread from frozen dough, and has superior technical effects.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
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Abstract

一种用于快速生产面包的组合物及其应用。所述用于快速生产面包的组合物以重量百分比计，包含抗氧化剂0.1％-5％，乳化剂5％-40％，酶制剂0.1％-5％，增稠剂5％-40％和填充剂10％-89.8％。所述组合物可应用于传统的面包制作工艺和以冷冻面团制作面包工艺。应用于传统的面包制作工艺中可以缩短或者不经过醒发过程，应用于冷冻面团工艺可以节约解冻及醒发过程，可以使冷冻面团不经过解冻及醒发直接进行烤制，简化面包制作工艺，节约时间，能够简便快捷的制作面包，降低行业的管理和技术难度，且所制得的产品在外观，体积，组织及口感等方面与传统工艺无异。

Description

一种用于快速生产面包的组合物及其应用 技术领域
本发明涉及食品领域，具体涉及一种用于快速生产面包的组合物。
背景技术
面包是大众喜爱的方便食品，近些年我国的烘焙行业快速发展，市场需求不断增加。为了满足市场需求，越来越多的企业开始采用快速生产面包的方法，例如使用冷冻面团工艺生产面包，使得生产环节和消费环节分开，快速提供新鲜出炉的面包。
冷冻面团中起酥面团所占比例越来越高，冷冻起酥面团工艺当前有两种方式，一种是预成型，一种是预醒发，无论哪种工艺都需要专门的醒发设备和经历约2小时的醒发时间，耗时较长，对管理和技术的要求比较高。
发明内容
在传统的面包制作过程中，一般需要经过2h左右的发酵过程，发酵过程酵母转化面团中的糖类物质为酒精和CO 2，使得面团体积增大为初始的2-3倍，同时面团中富集醇，酸，醛，酯类等代谢产物增加面包的风味。相应的在冷冻面团工艺中面团经过冷冻后其中酵母处于休眠状态，需要面团回温，酵母复苏，然后在进行发酵活动，一般根据解冻温度不同此过程需要经历约3-8h左右，这些过程对于需要及时提供新鲜面包的门店来说是致命的缺陷。而提前生产好的，预包装的面包又不能满足人们对新鲜消费的需求。缩短面包的发酵时间是快速生产面包最直接的方法，因面团准备，烤制面团到熟成的时间一般是固定不能够改变的，冷冻面团工艺可以节约面团准备的时间和工艺，但解冻和发酵反而增加了时间。通过提供酵母的营养源使得的酵母快速活动，同时调节面团的物理状态，使其更容易膨胀可以快速的完成醒发过程，在冷冻面团工艺中，尤其是起酥类冷冻面团，冷冻保存过程中保持良好的，稳定面团的结构对于面包体积的增大和体积的维持都是重要的。
针对目前面包生产发酵时间长，冷冻面团工艺中面团需要较长时间的解冻，醒发时间等问题，本发明提供了一种用于快速生产面包的组合物。
第一方面，本发明提供一种用于快速生产面包的组合物，以重量百分比计，其包含抗氧化剂0.1％-5％，乳化剂5％-40％，酶制剂0.1％-5％，增稠剂5％-40％和填充剂10％-89.8％。
优选地，以重量百分比计，所述组合物包含抗氧化剂4.5％-5％，乳化剂35％-40％，酶制剂3％-5％，增稠剂15％-40％和填充剂10.5％-42％。
优选地，所述抗氧化剂选自溴酸钾，偶氮甲酰胺和抗坏血酸中的一种或两种以上的组合，优选抗坏血酸。
优选地，所述乳化剂为双乙酰酒石酸单双甘油酯，单、双甘油脂肪酸酯，硬脂酰乳酸钙、钠，海藻酸丙二醇酯，磷脂和蔗糖脂肪酸酯中的一种或两种以上的组合。
优选所述乳化剂含有单、双甘油脂肪酸酯和双乙酰酒石酸单、双甘油酯；
进一步优选所述乳化剂含有1-20质量％份单、双甘油脂肪酸酯和4-20％双乙酰酒石酸单、双甘油酯。
优选地，所述单、双甘油脂肪酸酯为以饱和或不饱和脂肪酸与甘油一个羟基或两个羟基发生酯化反应生成的；
优选地，所述脂肪酸选自油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸中的一种或两种以上的组合。
优选地，所述酶制剂来源于微生物、植物中的一种或两种以上的组合，进一步优选地，微生物来源包含细菌型来源和/或真菌型来源。
优选地，所述酶制剂为淀粉酶，木聚糖酶，纤维素酶，葡糖氧化酶，脂肪酶和蛋白酶一种或两种以上的组合；
优选地，所述淀粉酶为内切型淀粉酶和/或外切型，优选地，所述淀粉酶作用于直链或支链，产物包含单糖，二糖及多糖。
优选为α-淀粉酶、木聚糖酶、纤维素酶和葡糖氧化酶的组合，
优选地，该组合包含0.4-2.0质量％α-淀粉酶、0.5-2质量％木聚糖酶、0.5-0.8质量％纤维素酶和0.05-0.7质量％葡糖氧化酶；
优选地，所述α-淀粉酶的酶活为3500-4500FAU-F/g；
或者，优选地，所述木聚糖酶的酶活为2000-3000FXU-W/g；
或者，优选地，所述脂肪酶的酶活为6.8-7.5KLU/g；
或者，优选地，所述葡糖氧化酶的酶活为8500-11500GODU/g；
或者，优选地，所述蛋白酶的酶活为400-600LAPU/g；
或者，优选地，所述麦芽糖淀粉酶的酶活为8500-11500MANU/g。
优选地，所述增稠剂包含黄原胶，瓜尔胶，卡拉胶，羧甲基纤维素钠，聚丙烯酸钠，海藻酸钠，海藻酸丙二醇酯中的一种或两种以上的组合。
优选所述增稠剂为黄原胶，瓜尔胶和海藻酸丙二醇酯的组合；
进一步优选所述增稠剂含有3-10质量％黄原胶，3-10质量％瓜尔胶和7-20质量％海藻酸丙二醇酯。
优选地，所述的组合物中含有所述乳化剂含有1-20质量％份单、双甘油脂肪酸酯和4-20％双乙酰酒石酸单、双甘油酯；
所述酶制剂包含0.4-2.0质量％α-淀粉酶、0.5-2质量％木聚糖酶、0.5-0.8质量％纤维素酶和0.05-0.7质量％葡糖氧化酶；
所述增稠剂含有3-10质量％黄原胶，3-10质量％瓜尔胶和7-20质量％海藻酸丙二醇酯。
优选地，所述填充料选自淀粉类，豆粉类和无机盐类中的一种或两种以上的组合，
优选地，所述淀粉类为玉米淀粉，
优选地，所述豆粉类为黄豆粉，
优选地，所述无机盐类为碳酸钙和硫酸钙中的一种或两种以上的组合。
第二方面，本发明提供所述的组合物在制作面包中的应用。
优选地，所述面包是经过面团包油起酥工艺后含有油面层次的起酥面包。
优选地，所述面包中含有质量百分比为0.5-2wt％的所述的组合物。
本发明提供的组合物可应用于传统的面包制作工艺和以冷冻面团制作面包工艺。应用于传统的面包制作工艺中可以缩短或者不经过醒发过程，应用于冷冻面团工艺可以节约解冻及醒发过程，可以使冷冻面团不经过解冻及醒发直接进行烤制，极大的简化面包制作工艺，节约时间，能够简便快捷的制作面包，极大的降低行业的管理和技术难度，且所制得的产品在外观，体积，组织及口感等方面与传统工艺无异。
附图说明
图1所示为实施例9中实施例5组制备得到的面包，其中，
图1A所示为冷冻保存后的面团直接放入烤箱进行烘烤；
图1B所示为经烘烤后得到的面包；
图1C所示为得到的面包放大图；
图1D所示为得到的面包剖面图。
具体实施方式
本发明提供一种快速生产面包的组合物。
本发明实施例中所用的实验材料和仪器信息如表1所示：
表1实验材料及生产厂商
Figure PCTCN2022087129-appb-000001
Figure PCTCN2022087129-appb-000002
实施例1-7
按以下表2中所示的各组分的质量称取实施例1-7的原料，将称取的原料混合均匀，得到实施例1-7的组合物。
表2
Figure PCTCN2022087129-appb-000003
对比例1-4
按下表3中所示的各组分的质量称取对比例1-4的原料，将称取的原料混合均匀，得到对比例1-4的组合物。
表3
Figure PCTCN2022087129-appb-000004
实施例8
本实施例按照起酥面包的冷冻面团工艺，测试本发明实施例1-7和对比例1-4提供的组合物性能，验证本发明提供的组合物所带来的有益效果。
按照下表4中配方重量称取原料制备实施例1-7组和对比例1-4组起酥面包配料，各组配料区别仅在于组合物配方不同，其中，实施例1-7组和对比例1-4组面包所用的组合物对应的为实施例1-7和对比例1-4中提供的组合物配方。
表4起酥面包面团配方
原料名称 重量(g)
面包粉 1000
鲜酵母 50
细砂糖 100
组合物 10
食盐 16
黄油(面团用) 50
奶粉 40
水 560
片状黄油(包裹用) 500
实施例1-7组和对比例1-4组面包的制备工艺流程如下：
(1)原辅料准备：按照面团的配方称取所需原料。
(2)面团搅拌：面包粉，细砂糖，食盐，奶粉以及本发明实施例1-7和对比例1-4中提供的组合物混合搅拌均匀后加水，慢速搅拌至成团后加鲜酵母快速搅拌至面团光滑，加黄油搅拌至面筋充分扩展。
(3)面团松弛：面团擀开，密封包装后置于-18℃冷藏松弛30min。
(4)包油开酥：面团使用开酥机展开至合适尺寸，包裹片状黄油，按照4折2次进行开酥操作，最终面团厚度0.3-0.4cm。
(5)分割成型：面团分割成底边10cm*高20cm的三角形，面团重量40g，面团卷起，在开酥机上压平至厚度1cm左右。
(6)急冻降温：面团送入-35℃急冻机进行极速冷冻，时间约1h。
(7)冷冻保存：面团密封包装，放入-18℃冷库保存24h。
(8)面团取出烘烤：以如下表5所示参数设置烤箱烘烤程序，将步骤(7)得到的冷冻面团从-18℃冷库取出后直接放入烤箱进行烘烤。
表5
Figure PCTCN2022087129-appb-000005
面包烘烤后用体积测定仪测试各组面包的比容，结果如表6所示。
表6
实验组别 起酥面包比容(cm 3/g)
实施例1组 5
实施例2组 5.4
实施例3组 5
实施例4组 5.1
实施例5组 6.5
实施例6组 6
实施例7组 6.2
对比例1组 3
对比例2组 3.5
对比例3组 4
对比例4组 3.2
如表6所示，本发明所述组合物应用于面包的冷冻面团工艺中，可显著增大面包的体积，将冷冻面团从冰箱取出，不经发酵，直接烘烤，的面团得到的面包的比容为5-6.5cm 3/g。
实施例9
以上述表4中所示的起酥面包配方配制4份面团原料，1份中加入10g实施例5的组合物，命名为实施例5组，另3份中不加入组合物作为对照，命名为对照1组、对照2组和对照3组。按照上述实施例8中面包制作工艺将4份面团进行步骤(1)-(5)，得到分割成型的面团。
将实施例5组、对照1组和对照2组进行得到的面团进行步骤(6)急冻降温和步骤(7)冷冻保存，然后将实施例5组和对照1组面团直接进行烘烤，烤箱烘烤程序如表5所示。对照2组面团在室温条件下解冻1h，醒发2h后，以表5所示烘烤程序进行烘烤。
对照3组将分割成型的面团醒发2h后以表5所示烘烤程序进行烘烤。
利用体积测定仪测试各组面团得到的面包的比容，结果如下表6所示。
表6
实验组别 起酥面包比容(cm 3/g)
实施例5 6.5
对照组1 3
对照组2 6.2
对照组3 6.5
结果如上表6所示，加入本发明提供的组合物制备得到的面团(实施例5组)在冷冻保存后直接进行烤制得到的面包的比容与新鲜制备的面团(对照3组)烤制的比容相同。而对照1组中未加本发明提供的组合物制备得到的面团在急冻降温、冷冻保存步骤后直接进行烤制，得到的面包的比容为3。对照2组的面团在急冻降温、冷冻保存后经解冻1h，醒发2h后，再进行烤制，得到的面包的比容与对照3组的面包比容基本相同。
图1所示为实施例5组制备得到的面包，其中，图1A所示为冷冻保存后的面团直接放入烤箱进行烘烤；图1B所示为经烘烤后得到的面包；图1C所示为得到的面包放大图；图1D所示为得到的面包剖面图。如图1所示，面团在冷冻状态下放入烤炉直接进行烘烤，在较短的时间内就可以迅速起发，最终的外观，体积及组织结构可以达到传统的，面包经过解冻和醒发后再烘烤的效果。
综上所述，本发明提供的组合物能够显著缩短冷冻面团制备面包的时间，具有优越的技术效果。

Claims (12)

  1. 一种用于快速生产面包的组合物，其特征在于，以重量百分比计，其包含抗氧化剂0.1％-5％，乳化剂5％-40％，酶制剂0.1％-5％，增稠剂5％-40％和填充剂10％-89.8％。
  2. 根据权利要求1所述的组合物，其特征在于，以重量百分比计，其包含抗氧化剂4.5％-5％，乳化剂35％-40％，酶制剂3％-5％，增稠剂15％-40％和填充剂10.5％-42％。
  3. 根据权利要求1或2所述的组合物，其特征在于，所述抗氧化剂选自溴酸钾，偶氮甲酰胺和抗坏血酸中的一种或两种以上的组合，优选抗坏血酸。
  4. 根据权利要求1-3任意一项所述的组合物，其特征在于，所述乳化剂为双乙酰酒石酸单双甘油酯，单、双甘油脂肪酸酯，硬脂酰乳酸钙、钠，海藻酸丙二醇酯，磷脂和蔗糖脂肪酸酯中的一种或两种以上的组合；
    优选所述乳化剂含有单、双甘油脂肪酸酯和双乙酰酒石酸单、双甘油酯；
    进一步优选所述乳化剂含有1-20质量％份单、双甘油脂肪酸酯和4-20％双乙酰酒石酸单、双甘油酯。
  5. 根据权利要求1-4任意一项所述的组合物，其特征在于，所述单、双甘油脂肪酸酯为以饱和或不饱和脂肪酸与甘油一个羟基或两个羟基发生酯化反应生成的；
    优选地，所述脂肪酸选自油酸、亚油酸、亚麻酸、棕榈酸、山嵛酸、硬脂酸、月桂酸中的一种或两种以上的组合。
  6. 根据权利要求1-5任意一项所述的组合物，其特征在于，所述酶制剂为淀粉酶，木聚糖酶，纤维素酶，葡糖氧化酶，脂肪酶和蛋白酶一种或两种以上的组合，
    优选为α-淀粉酶、木聚糖酶、纤维素酶和葡糖氧化酶的组合，
    优选地，该组合包含0.4-2.0质量％α-淀粉酶、0.5-2质量％木聚糖酶、0.5-0.8质量％纤维素酶和0.05-0.7质量％葡糖氧化酶；
    优选地，所述α-淀粉酶的酶活为3500-4500FAU-F/g；
    或者，优选地，所述木聚糖酶的酶活为2000-3000FXU-W/g；
    或者，优选地，所述脂肪酶的酶活为6.8-7.5KLU/g；
    或者，优选地，所述葡糖氧化酶的酶活为8500-11500GODU/g；
    或者，优选地，所述蛋白酶的酶活为400-600LAPU/g；
    或者，优选地，所述麦芽糖淀粉酶的酶活为8500-11500MANU/g。
  7. 根据权利要求1-6任意一项所述的组合物，其特征在于，所述增稠剂包含黄原胶，瓜尔胶，卡拉胶，羧甲基纤维素钠，聚丙烯酸钠，海藻酸钠，海藻酸丙二醇酯中的一种或两种以上的组合；
    优选所述增稠剂为黄原胶，瓜尔胶和海藻酸丙二醇酯的组合；
    进一步优选所述增稠剂含有3-10质量％黄原胶，3-10质量％瓜尔胶和7-20质量％海藻酸丙二醇酯。
  8. 根据权利要求1-7任意一项所述的组合物，其特征在于，
    所述乳化剂含有1-20质量％份单、双甘油脂肪酸酯和4-20％双乙酰酒石酸单、双甘油酯；
    所述酶制剂包含0.4-2.0质量％α-淀粉酶、0.5-2质量％木聚糖酶、0.5-0.8质量％纤维素酶和0.05-0.7质量％葡糖氧化酶；
    所述增稠剂含有3-10质量％黄原胶，3-10质量％瓜尔胶和7-20质量％海藻酸丙二醇酯。
  9. 根据权利要求1-8任意一项所述的组合物，其特征在于，所述填充料选自淀粉类，豆粉类和无机盐类中的一种或两种以上的组合，
    优选地，所述淀粉类为玉米淀粉，
    优选地，所述豆粉类为黄豆粉，
    优选地，所述无机盐类为碳酸钙和硫酸钙中的一种或两种以上的组合。
  10. 权利要求1-9任意一项所述的组合物在制作面包中的应用。
  11. 根据权利要求10所述的应用，其特征在于，所述面包是经过面团包油起酥工艺后含有油面层次的起酥面包。
  12. 根据权利要求10或11所述的应用，其特征在于，所述面包中含有质量百分比为0.5-2wt％的所述的组合物。
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Publication number Priority date Publication date Assignee Title
WO2001078514A2 (en) * 2000-04-14 2001-10-25 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
CN1654069A (zh) * 2005-01-29 2005-08-17 江南大学 一种冷冻面团酵母发酵专用复合生物保鲜剂
CN101411344A (zh) * 2007-10-15 2009-04-22 安琪酵母股份有限公司 冷冻面团改良剂及其应用
CN104430679A (zh) * 2014-12-12 2015-03-25 广州合诚实业有限公司 一种手撕面包改良剂及其制备方法与应用
CN111990432A (zh) * 2020-05-22 2020-11-27 广东广益科技实业有限公司 一种面团改良剂、其制备的牛角包及制备方法和应用

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001078514A2 (en) * 2000-04-14 2001-10-25 The Pillsbury Company Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
CN1654069A (zh) * 2005-01-29 2005-08-17 江南大学 一种冷冻面团酵母发酵专用复合生物保鲜剂
CN101411344A (zh) * 2007-10-15 2009-04-22 安琪酵母股份有限公司 冷冻面团改良剂及其应用
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