WO2023165193A1 - 一种复配乳化酶制剂的应用及其制备方法 - Google Patents

一种复配乳化酶制剂的应用及其制备方法 Download PDF

Info

Publication number
WO2023165193A1
WO2023165193A1 PCT/CN2022/135454 CN2022135454W WO2023165193A1 WO 2023165193 A1 WO2023165193 A1 WO 2023165193A1 CN 2022135454 W CN2022135454 W CN 2022135454W WO 2023165193 A1 WO2023165193 A1 WO 2023165193A1
Authority
WO
WIPO (PCT)
Prior art keywords
bread
compound emulsifying
enzyme preparation
amylase
lipase
Prior art date
Application number
PCT/CN2022/135454
Other languages
English (en)
French (fr)
Inventor
王立
杨连战
孙娟
李言
钱海峰
Original Assignee
江南大学
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 江南大学 filed Critical 江南大学
Publication of WO2023165193A1 publication Critical patent/WO2023165193A1/zh

Links

Images

Classifications

    • 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
    • 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
    • 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

Definitions

  • the invention relates to the application of a compound emulsifying enzyme preparation and a preparation method thereof, belonging to the technical field of food additives.
  • Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. Bread is soft and delicious when the temperature is high, and it is prone to aging during storage, resulting in increased hardness of the bread core, decreased moisture, and loss of excellent taste and flavor.
  • the main reasons for the aging and deterioration of bread are starch recrystallization and water migration. On the one hand, starch continuously changes from a disordered state after gelatinization to an ordered crystal structure; on the other hand, water gradually moves from the bread core to the bread crust and evaporates to in the air.
  • the invention provides a compound emulsifying enzyme preparation, the components of which include cyclodextrin glucosyltransferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, sodium stearoyl lactylate (SSL) and diacetyl tartaric acid mono Diglycerides (DATEM).
  • a compound emulsifying enzyme preparation the components of which include cyclodextrin glucosyltransferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, sodium stearoyl lactylate (SSL) and diacetyl tartaric acid mono Diglycerides (DATEM).
  • the formula of the compound emulsifying enzyme preparation is: 0.2-0.6 mL of cyclodextrin glucosyltransferase, 1-2 mg of ⁇ -amylase, 3-9 mg of lipase, glucose oxidase 5-15 mg, 5-15 mg of glucoamylase, 0.1-0.5 g of sodium stearoyl lactylate (SSL) and 0.1-0.5 g of diacetyl tartrate mono-diglyceride (DATEM).
  • SSL sodium stearoyl lactylate
  • DATEM diacetyl tartrate mono-diglyceride
  • the specific enzyme activity of described ⁇ -amylase is 4000U/g
  • the specific enzyme activity of lipase is 150000U/g
  • the specific enzyme activity of glucose oxidase is 10000U/g
  • the specific enzyme activity of glucoamylase is 3300U/g
  • Cyclodextrin glucosyltransferase is a liquid with an activity of 50U/mL.
  • the dosage of the compound emulsifying enzyme preparation is per kilogram of flour: 10-30 U of cyclodextrin glucosyltransferase, 1-2 mg of ⁇ -amylase, 3-9 mg of lipase , 5-15 mg of glucose oxidase, 5-15 mg of glucoamylase, 0.1-0.5 g of sodium stearoyl lactylate and 0.1-0.5 g of diacetyl tartrate mono-diglyceride.
  • the specific enzyme activity of described ⁇ -amylase is 4000U/g
  • the specific enzyme activity of lipase is 150000U/g
  • the specific enzyme activity of glucose oxidase is 10000U/g
  • the specific enzyme activity of glucoamylase is 3300U/g
  • Cyclodextrin glucosyltransferase is a liquid with an activity of 50U/mL.
  • the dosage of the compound emulsifying enzyme preparation is per kilogram of flour: cyclodextrin glucosyltransferase 20U, ⁇ -amylase 1mg, lipase 6mg, glucose oxidase 10mg , Glucoamylase 5mg, SSL 0.1g, Diacetyltartrate Mono-Diglyceride 0.5g. A lower crumb hardness can be obtained.
  • the specific enzyme activity of described ⁇ -amylase is 4000U/g
  • the specific enzyme activity of lipase is 150000U/g
  • the specific enzyme activity of glucose oxidase is 10000U/g
  • the specific enzyme activity of glucoamylase is 3300U/g
  • Cyclodextrin glucosyltransferase is a liquid with an activity of 50U/mL.
  • the invention provides a method for preparing bread by using the compound emulsifying enzyme preparation, the method is to add the compound emulsifying enzyme preparation into the bread preparation raw materials;
  • the method comprises the steps of:
  • step (2) Add 600 g of water and 100 g of butter to the mixed powder described in step (1), and stir at 270 rpm for 12 minutes to obtain dough;
  • step (4) Put the dough obtained in step (4) into an oven, set the heating temperature to 180°C, and lower the heating temperature to 200°C for 25 minutes to obtain bread.
  • the present invention provides a kind of method for preparing compound emulsifying enzyme preparation of the present invention, comprises the steps:
  • cyclodextrin glucosyltransferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, SSL and DATEM powder are stirred evenly with a mixer to obtain a white uniform powder, in which cyclodextrin glucosyl
  • the mass-number ratio of transferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, SSL and DATEM is 1-3 parts: 1-3 parts: 3-9 parts: 5-15 parts: 5 ⁇ 15 parts: 100 ⁇ 500 parts: 100 ⁇ 500 parts.
  • the compound emulsifying enzyme preparation provided by the present invention fully utilizes the function of enzyme preparation and emulsifier and brings into play the synergistic effect between them, increases bread specific volume, improves bread tissue structure and sensory flavor, delays bread core hardening and rate of moisture loss.
  • Cyclodextrin glucosyltransferase can produce a synergistic effect of improving bread quality with other enzyme preparations and emulsifiers, which expands the application of this enzyme in the bread industry.
  • the compound emulsifying enzyme preparation of the present invention can significantly increase the specific volume of bread, the number and porosity of tissue pores, and improve the bread appearance, tissue texture structure and bread core softness.
  • the hardness of the bread core of the compound emulsifying enzyme preparation group of the present invention was 21.9% lower than that of the blank group on the 30th day, which was significantly different from the blank bread and the commercially available improver bread; the specific volume of bread, the number of pores, The porosity was significantly greater than that of the blank group bread.
  • the compound emulsifying enzyme preparation of the present invention can significantly delay the hardening rate and water loss rate of bread during the 30-day storage process of bread, and reduce the limit degree that bread aging can reach.
  • the moisture content of the bread core was always higher than that of the blank group during the 30-day storage period; the starch crystallinity of the bread core was only 62% of that of the blank group bread on the 7th day of storage, and the retrograde enthalpy was only 39% of that of the blank group bread.
  • the compounded emulsifying enzyme preparation of the present invention can reduce the total consumption of the improving agent used, and realize economy.
  • the preparation method of the compound emulsifying enzyme preparation of the present invention is simple, low in cost, and can be produced and applied on a large scale.
  • Figure 1 is a picture of the effect of the compound emulsifying enzyme preparation in Example 3 on the hardness of the bread core during storage (note: different letters indicate significant differences between groups (P ⁇ 0.05)).
  • Figure 2 is a picture of the effect of the compound emulsifying enzyme preparation in Example 4 on the moisture content of the bread core during storage (note: different letters indicate significant differences between groups (P ⁇ 0.05)).
  • Figure 3 is a picture of the effect of the compound emulsifying enzyme preparation in Example 4 on the water activity of the bread core during storage (note: different letters indicate significant differences between groups (P ⁇ 0.05)).
  • Fig. 4 is an X-ray diffraction picture of the bread core in Example 6 after storage for 7 days.
  • Figure 5 is a picture of the retrograde enthalpy of bread cores in storage 7 in Example 6 (note: different letters indicate significant differences between groups (P ⁇ 0.05)).
  • Fig. 6 is the picture of the bread in embodiment 7.
  • the fungal ⁇ -amylase, lipase, glucose oxidase, and glucoamylase used in the examples were purchased from Novozymes (China) Biotechnology Co., Ltd., and the specific specification parameters are: fungal ⁇ -amylase (2000U/g, EC3.2.1.1), lipase (150000U/g, EC3.1.1.3), glucose oxidase (10000U/g, E.C1.1.3.4); glucoamylase (3300U/g, EC3.2.1. 3).
  • Diacetyl tartrate mono-diglycerides (DATEM) and sodium stearoyl lactylate (SSL) were purchased from Henan Unisite Food Co., Ltd., and the specifications were food grade.
  • Cyclodextrin glucosyltransferase is derived from Bacillus xiaoxiensis, liquid, 50U/mL, EC2.4.1.19, CN113430142A). S500 improver was purchased from Puratos Foods Co., Ltd., and its main components are ⁇ -amylase, xylanase, glucose oxidase, lipase, and DATEM.
  • the instruments used in the examples are mixer, proofer, electric oven, Wuxi United Wistron Machinery Co., Ltd.; TA.XTC-18 physical property analyzer, Shanghai Baosheng Industrial Development Co., Ltd.; DSC3 differential scanning calorimeter , Japan Seiko Electronics Nano Technology Co., Ltd.; Bruker D8-Advance X-ray diffractometer, Bruker Analytical Instruments Company, Germany; HXLG-18-50B ordinary vacuum freeze dryer, Zhejiang Saide Instrument Equipment Co., Ltd.
  • the volume is measured by millet displacement method, the ratio of bread volume to mass is bread specific volume, and the unit is mL/g. The experiment was repeated three times for each group of bread.
  • the TPA test parameters are: P/25 probe, the pre-test speed is 1mm/s, the test speed is 1mm/s, the post-test speed is 1mm/s, and the degree of deformation is 50 %, the trigger force is 5.0g, and the interval between two compressions is 5s. Experiments were repeated six times for each group of bread.
  • the moisture content of the bread core during storage is measured.
  • the bread core is taken out and cut into fine particles, placed in a sample dish, and then the water activity of the bread core is determined by a water activity meter. w is measured. The experiment was repeated three times for each group of bread.
  • the crystallinity of starch during bread storage was further determined by XRD analyzer. Measuring conditions: Cu rake characteristic rays The working voltage is 40kV, the current is 30mA, the scanning speed is 3.000°/min, and the scanning range is 5° ⁇ 45°. The crystallinity (%) was calculated using MDI Jade 6.0 software. The experiment was repeated three times for each group of bread.
  • the aging enthalpy of bread cores stored for 1, 3, 5, and 7 days was measured by differential calorimetry scanner DSC. After the sample was freeze-dried, 3.00 mg of the sample was weighed and placed in a crucible, 8 ⁇ L of deionized water was added and then equilibrated at 4° C. overnight. The empty crucible was used as the control group, and the test program parameters were: heating rate 10°C/min, scanning range 20-90°C, nitrogen flow rate 80mL/min. The experiment was repeated three times for each group of bread.
  • Gas chromatography conditions for determination Chromatographic column: DB-5MS capillary column (60m ⁇ 0.32mm, 1 ⁇ m); temperature rise program: keep at 40°C for 1min, rise to 160°C at 6°C/min, then rise to 250°C at 10°C/min °C, keep for 10 minutes; the carrier gas is high-purity nitrogen; after the first 2 minutes with a constant flow of 1.2mL/min, the flow is split at a flow rate of 10mL/min with a split ratio of 12:1.
  • Mass spectrometry conditions ionization mode EI, injection temperature 250°C; ion source temperature 200°C, electron energy 70eV, emission current 200 ⁇ A, acquisition mode full scan, mass scan range m/z 33-495.
  • the specific volume of bread increased first and then decreased with the increase of the addition amount, which indicated that the improvement effect of cyclodextrin glucosyltransferase on bread may be similar to that of ⁇ -amylase.
  • Lipase can improve the hardness, moisture content and specific volume of bread, and the hardness and moisture content of the bread core stored for 7 days are significantly different from those of the blank group; lipase can hydrolyze the lipids in the dough to generate glycerol fatty acids
  • Emulsifying substances such as esters can improve the hydrophilicity and lipophilicity of the dough, enhance the ability of gluten to combine with water, thereby softening the dough and improving water retention.
  • Glucose oxidase was added to the bread, and the hardness of the bread core decreased significantly after storage for 7 days, but with the increase of the added amount, the hardness of the bread core decreased first and then increased; glucose oxidase can generate disulfide bonds by oxidizing sulfhydryl groups, improving the gluten structure, However, excessive glucose oxidase will lead to increased dough hardness and poor extensibility.
  • Glucoamylase can improve the hardness, moisture content and specific volume of bread, and the specific volume of bread increases significantly at all additions, because glucoamylase can hydrolyze starch to produce glucose, improve the gas production activity of yeast, and increase the stomata in tissues quantity.
  • Adding SSL to bread can effectively improve the hardness and specific volume, and significantly increase the specific volume of bread.
  • the hardness of bread core after storage for 7 days first decreased and then increased with the increase of SSL addition, which indicated that the excessive addition of SSL would affect the quality of bread.
  • DATEM was added to bread
  • the hardness of the bread core decreased significantly after 7 days of storage, and the greater the amount added, the lower the hardness of the bread core, and the specific volume of bread increased first and then decreased with the increase of the amount added.
  • the emulsifier can combine with the starch in the dough to form a complex, improve the gluten structure, enhance the gas holding capacity of the dough, and increase the specific volume.
  • Example 1 show that the selected seven improvers all have the ability to improve bread quality and can be used to compound bread improvers.
  • the method for preparing bread by applying compound emulsifying enzyme preparation comprises the steps:
  • step (2) Add 600 g of water and 100 g of butter to the mixed powder described in step (1), and stir at 270 rpm for 12 minutes to obtain dough;
  • step (4) Put the dough obtained in step (4) into an oven, set the heating temperature to 180°C, and lower the heating temperature to 200°C for 25 minutes to obtain bread. Store bread in airtight packaging after cooling to room temperature.
  • the formula of the compound emulsifying enzyme preparation that most effectively improves the hardness of the bread core on the day is A 1 B 2 C 2 D 1 E 2 F 1 G 3 , that is, ⁇ -amylase 1mg/kg, lipase 6mg/kg , Glucose oxidase 10mg/kg, Glucoamylase 5mg/kg, Cyclodextrin Glucosyltransferase 20U/kg, SSL 0.1g/kg, DATEM 0.5g/kg.
  • A is ⁇ -amylase
  • B lipase
  • C glucose oxidase
  • D is glucoamylase
  • E is cyclodextrin glucosyltransferase
  • F is SSL
  • G is DATEM.
  • the method for preparing bread using the described compound emulsifying enzyme preparation comprises the steps:
  • step (2) Add 600 g of water and 100 g of butter to the mixed powder described in step (1), and stir at 270 rpm for 12 minutes to obtain dough;
  • step (4) Put the dough obtained in step (4) into an oven, set the heating temperature to 180°C, and lower the heating temperature to 200°C for 25 minutes to obtain bread.
  • the compound emulsifying enzyme preparation was replaced with S500 bread improver, the addition amount was 1% (w/w), and the production steps were the same.
  • the texture properties of the bread were measured on the day after the bread was cooled to room temperature, and the rest of the bread was sealed and packaged, and then the texture properties of the bread were measured during the 30-day storage period.
  • Figure 1 shows the hardness of bread stored for 0, 1, 3, 7, 14, 21, and 30 days.
  • the hardness of the bread core added with compound emulsifying enzyme preparations was always lower than that of the blank group and the commercial improver group during storage, and was 21.9% lower than that of the blank group on the 30th day, which was significantly different from that of the blank bread and the commercially available improver bread.
  • Sex difference P ⁇ 0.05. This shows that the combined action of cyclodextrin glucosyltransferase, glucoamylase and ⁇ -amylase can significantly improve the softness of bread core, reduce the hardening rate of bread, and help bread to store for a long time.
  • Example 2 Combine the compound emulsifying enzyme preparation described in Example 2, namely ⁇ -amylase 1mg/kg, lipase 6mg/kg, glucose oxidase 10mg/kg, glucoamylase 5mg/kg, cyclodextrin glucosyltransferase 20U /kg, SSL 0.1g/kg, DATEM0.5g/kg (based on flour weight), used in bread making.
  • Compound emulsifying enzyme preparation, blank, and commercially available improver bread making steps are the same as in Example 3. After the bread is cooled to room temperature, the moisture content of the day is measured, and the rest of the bread is sealed and packaged. Afterwards, the moisture content and moisture Activity was measured.
  • the moisture content of bread is closely related to the softness of bread.
  • Figure 2 measures the moisture content of bread cores during storage for 0, 1, 3, 7, 14, 21, and 30 days.
  • the moisture content of the bread core added with compound emulsifying enzyme preparations or commercially available improvers is always higher than that of the blank group during storage, and the moisture content of the compound improver bread at the 1st, 3rd, 7th and 30th days Significantly different from the blank group (P ⁇ 0.05). Therefore, optimizing the compound improver formula can significantly enhance the moisture retention of the bread core and delay the migration and loss of moisture in the bread.
  • the compound emulsifying enzyme preparation enhances the strength of the combination of starch and protein in bread with water, increases the proportion of bound water, and makes it difficult for water to migrate to the bread skin and escape into the air; , part of the free water migrated to the starch region, and formed a crystal structure with the starch to become bound water.
  • the rate of starch aging in the blank group was faster, so the rate of water activity decreased faster.
  • Example 2 Combine the compound emulsifying enzyme preparation described in Example 2, namely ⁇ -amylase 1mg/kg, lipase 6mg/kg, glucose oxidase 10mg/kg, glucoamylase 5mg/kg, cyclodextrin glucosyltransferase 20U /kg, SSL 0.1g/kg, DATEM0.5g/kg (based on flour weight), used in bread making.
  • the bread making steps of compound emulsifying enzyme preparation, blank, and commercially available improver were the same as in Example 3, and the specific volume and cross-sectional texture structure of the bread were measured immediately after the bread was cooled to room temperature.
  • glucose oxidase catalyzes sulfhydryl groups to form disulfide bonds
  • SSL fully connects the gluten proteins free in the system to form a dense gluten network structure, which increases the strength of the network structure and makes the pores difficult to rupture and collapse, showing a delicate, Uniform, porous bread section texture.
  • Example 2 Combine the compound emulsifying enzyme preparation described in Example 2, namely ⁇ -amylase 1mg/kg, lipase 6mg/kg, glucose oxidase 10mg/kg, glucoamylase 5mg/kg, cyclodextrin glucosyltransferase 20U /kg, SSL 0.1g/kg, DATEM0.5g/kg (based on flour weight), used in bread making.
  • the bread making steps of compound emulsifying enzyme preparation, blank, and commercially available improver are the same as in Example 3, and the bread is sealed and packaged after cooling to room temperature. After the bread was stored for 7 days, the starch crystallinity of the bread core was measured by X-ray diffractometer; when the bread was stored for 1, 3, 5, and 7 days, the retrograde enthalpy of the bread core was measured by DSC3.
  • the essence of bread aging is the recrystallization of starch, and the degree of crystallization of starch can be determined by X-ray diffractometer.
  • the relative crystallinity of the compound emulsifying enzyme preparation bread after storage for 7 days was 14.02%, only 62% of the blank bread, slightly lower than 15.45% of the commercially available improver.
  • the energy released when starch crystals are heated and decomposed can be measured by differential scanning calorimeter DSC3.
  • Figure 5 shows the retrogradation enthalpy values of bread stored for 1, 3, 5, and 7 days.
  • the retrogradation enthalpy of the blank group bread during storage was greater than that of the compound emulsifying enzyme preparation bread, indicating that the compound emulsifying enzyme preparation can significantly reduce the temperature of the bread at 7 days. Day aging rate, which is consistent with the determination of bread starch crystallinity experiment.
  • the retrograde enthalpy of the compound emulsifying enzyme preparation bread was significantly different from that of the blank bread (P ⁇ 0.05), and it was only 39% of the blank bread on the 7th day.
  • cyclodextrin glucosyltransferase hydrolyzes starch into cyclodextrin
  • ⁇ -amylase hydrolyzes starch chains and cyclodextrin into short-chain starch and oligosaccharides
  • glucoamylase can quickly utilize short-chain starch and oligosaccharides
  • Cutting off the glucose molecule significantly changes the size and structure of the starch chains so that they cannot be rearranged back to their original state, and promotes yeast fermentative activity and Maillard reaction browning.
  • DATEM, SSL and cyclodextrin can form complexes with starch to increase the gelatinization temperature of starch and prevent amylopectin from agglomerating, thereby inhibiting the movement of starch chains and the change of morphology.
  • lipase catalyzes the decomposition of esters to produce triglyceride and other products, which are complexed with gluten protein to form a strong polar and hydrophilic structure. Disulfide bonds are formed, and the two synergistically strengthen the gluten structure, so that the water is stably fixed on the gluten protein, reducing the content of free water, resulting in a decrease in the water migration rate, making it difficult for water to escape and difficult for starch to form recrystallization.
  • the compound emulsifying enzyme preparation described in embodiment 2 is combined (alpha-amylase 1mg/kg, lipase 6mg/kg, glucose oxidase 10mg/kg, glucoamylase 5mg/kg, cyclodextrin glucosyltransferase 20U/ kg, SSL 0.1g/kg, DATEM0.5g/kg (based on flour weight)), experimental group 12 and experimental group 14 were used in bread making.
  • the compound emulsifying enzyme preparation was replaced with the improvement agent combination corresponding to the experimental group in Example 2, and the production steps were the same as the compound emulsifying enzyme preparation bread. Sensory evaluation was performed after the bread was cooled to room temperature.
  • Table 7 shows all the volatile flavor substances and their relative contents in the bread treated with the improver.
  • aldehydes and ketones have a lower threshold and contribute more to the flavor of bread. It can be seen from the table that after the compound emulsifying enzyme preparation is processed, the aldehydes of bread rise from 17.00% to 19.08%, the ketones rise from 1.93% to 6.09%, and the organic acids rise from 1.37% to 4.36%.
  • the flavor substances added by the compound emulsifying enzyme preparation were 3-hexen-1-ol, methylmercaptan butyrate, furfural, 2-undecanone and 3-propionate-hexyl enyl esters etc. Because 3-hexen-1-ol has the fragrance of green young leaves, methyl mercaptan butyrate has cheese and tomato-like smell, furfural has almond-like smell, and 2-undecone has a peach-like aroma at low concentration , 3-propionate-hexenyl has vegetable aroma, so the results show that the treatment of improver is beneficial to enhance and improve the sensory flavor of bread.
  • the cyclodextrin glucosyltransferase is immobilized to obtain solid powder.
  • a method for preparing the compound emulsifying enzyme preparation comprising the steps of: using cyclodextrin glucosyltransferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, SSL and DATEM powder according to the mass ratio
  • the mixer is stirred evenly to obtain a uniform powder, wherein the mass parts ratio of cyclodextrin glucosyltransferase, ⁇ -amylase, lipase, glucose oxidase, glucoamylase, SSL and DATEM is 1 to 3 parts: 1-3 parts: 3-9 parts: 5-15 parts: 5-15 parts: 100-500 parts: 100-500 parts.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

一种复配乳化酶制剂及其制备方法与应用，组分包括环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、硬脂酰乳酸钠(SSL)和双乙酰酒石酸单双甘油酯(DATEM)。所述复配乳化酶制剂充分利用酶制剂和乳化剂的功能并发挥其之间的协同作用，增大面包比容，改善面包组织结构和感官风味，延缓面包芯硬化和水分损失的速率。

Description

一种复配乳化酶制剂的应用及其制备方法 技术领域
本发明涉及一种复配乳化酶制剂的应用及其制备方法，属于食品添加剂技术领域。
背景技术
面包是一种用五谷(一般是麦类)磨粉制作并加热而制成的食品。以小麦粉为主要原料，以酵母、鸡蛋、油脂、糖、盐等为辅料，加水调制成面团，经过分割、成形、醒发、焙烤、冷却等过程加工而成的焙烤食品。面包在温度高时较为松软好吃，容易在储藏过程中发生老化，导致面包芯硬度增大、湿润度降低，丧失优良的口感和风味。面包老化变质的原因主要是淀粉重结晶和水分迁移，一方面淀粉不断地从糊化后的无序状态转变为有序的晶体结构，另一方面水分逐渐从面包芯向面包皮移动并挥发到空气中。为抑制面包的老化过程，改善面包的烘焙品质，往往需要在面包生产过程中加入乳化剂、酶制剂或水溶性胶体等改良剂。目前，较多的研究表明将多种改良剂复配后用于面包比单一使用时效果更好，可以大幅降低酶制剂、乳化剂或胶体的用量和成本，实现面包生产高效化和经济化。
现有的复配面包改良剂数量较多，但多为传统的酶制剂和乳化剂简单复配。传统的酶制剂和乳化剂复配通常是将α-淀粉酶、木聚糖酶、脂肪酶、葡萄糖氧化酶、转谷氨酰胺酶中的一种或者几种与单甘脂、卵磷脂、硬脂酰乳酸钠、双乙酰酒石酸单双甘油酯中的一种或者几种进行复配。但是由于对各类酶制剂或乳化剂的功能及协同作用认识不够充分，导致现有复配乳化酶制剂仍存在着许多的不足：未充分利用改良剂之间的协同作用导致用量偏大成本较高，只优化面包某一方面品质导致改良效果不够全面，过度使用乳化剂和脂肪酶导致面包发白、发酸，不合理使用淀粉酶致使面包抗老化能力较弱或者面团出现塌陷发粘的情况等。所以在将多种酶制剂和乳化剂进行复配时，需要能够尽可能地提高面包整体烘焙品质。
发明内容
目前食品领域常用的面包改良剂种类较少，适应性较差，对烘焙产品的改良作用有限。
本发明提供一种复配乳化酶制剂，组分包括环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、硬脂酰乳酸钠(SSL)和双乙酰酒石酸单双甘油酯(DATEM)。
在本发明的某些实施方式中，所述复配乳化酶制剂的配方为：环糊精葡萄糖基转移酶0.2～0.6mL、α-淀粉酶1～2mg、脂肪酶3～9mg、葡萄糖氧化酶5～15mg、葡萄糖淀粉酶5～15mg、硬脂酰乳酸钠(SSL)0.1～0.5g和双乙酰酒石酸单双甘油酯(DATEM)0.1～0.5g。所述α-淀粉酶的比酶活力为4000U/g、脂肪酶的比酶活力为150000U/g、葡萄糖氧化酶的比酶活 力为10000U/g；葡萄糖淀粉酶的比酶活力为3300U/g，环糊精葡萄糖基转移酶为液体，活力是50U/mL。
在本发明的一些实施方式中，所述复配乳化酶制剂在使用时的用量为每千克面粉：环糊精葡萄糖基转移酶10～30U、α-淀粉酶1～2mg、脂肪酶3～9mg、葡萄糖氧化酶5～15mg、葡萄糖淀粉酶5～15mg、硬脂酰乳酸钠0.1～0.5g和双乙酰酒石酸单双甘油酯0.1～0.5g。所述α-淀粉酶的比酶活力为4000U/g、脂肪酶的比酶活力为150000U/g、葡萄糖氧化酶的比酶活力为10000U/g；葡萄糖淀粉酶的比酶活力为3300U/g，环糊精葡萄糖基转移酶为液体，活力是50U/mL。
在本发明的一种实施方式中，所述复配乳化酶制剂在使用时的用量为每千克面粉：环糊精葡萄糖基转移酶20U、α-淀粉酶1mg、脂肪酶6mg、葡萄糖氧化酶10mg、葡萄糖淀粉酶5mg、SSL 0.1g、双乙酰酒石酸单双甘油酯0.5g。可以得到较低的面包芯硬度。所述α-淀粉酶的比酶活力为4000U/g、脂肪酶的比酶活力为150000U/g、葡萄糖氧化酶的比酶活力为10000U/g；葡萄糖淀粉酶的比酶活力为3300U/g，环糊精葡萄糖基转移酶为液体，活力是50U/mL。
本发明提供一种应用所述的复配乳化酶制剂制备面包的方法，所述的方法是在面包制备原料中加入复配乳化酶制剂；
所述方法包括如下步骤：
(1)称取白砂糖100g、盐12g、酵母10g、复配乳化酶制剂，加入到1000g高筋面粉中，制成混合粉；
(2)向步骤(1)所述混合粉中加入水600g、黄油100g，在270rpm条件下搅拌处理12min，得到面团；
(3)将所述面团分割成150g的若干面团，再进行整形、装盘；
(4)将装盘后的面团在湿度为80％、温度为36℃条件下醒发，待体积至原体积的2～2.5倍即可；
(5)将步骤(4)所得面团放入烤箱中，上火温度180℃，下火温度200℃，时间25分钟min，即可得到面包。
本发明提供一种制备本发明所述的复配乳化酶制剂的方法，包括如下步骤：
按照比例将环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、SSL和DATEM粉末用混合机搅拌均匀，得到一种白色均匀粉末，其中环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、SSL和DATEM的质量份数比例为 1～3份：1份～3份：3～9份：5～15份：5～15份：100～500份：100～500份。
(1)本发明提供的复配乳化酶制剂，充分利用酶制剂和乳化剂的功能并发挥其之间的协同作用，增大面包比容，改善面包组织结构和感官风味，延缓面包芯硬化和水分损失的速率。环糊精葡萄糖基转移酶能够与其它酶制剂和乳化剂产生协同改善面包品质的效应，扩大了该酶在面包工业中的应用。
(2)本发明所述的复配乳化酶制剂能够显著增大面包比容、组织气孔数量和孔隙率，改善面包外观、组织纹理结构和面包芯柔软度。使用本发明复配乳化酶制剂组的面包芯在第30天的硬度比空白组低21.9％，与空白面包和市售改良剂面包相比均具有显著性区别；面包的比容、气孔数量、孔隙率均显著大于空白组面包。
(3)本发明所述的复配乳化酶制剂能够显著延缓面包在30天储藏过程中面包的硬化速率和水分散失速率，降低面包老化能达到的极限程度。面包芯在30天储藏期间内的水分含量始终高于空白组；面包芯在储藏第7天时的淀粉结晶度仅为空白组面包的62％，回生焓值仅为空白组面包的39％。
(4)本发明所述的复配乳化酶制剂可以降低所用改良剂的总用量，实现经济性。
(5)本发明复配乳化酶制剂制备方法简单，成本低，可大规模生产和应用。
附图说明
图1为实施例3中复配乳化酶制剂对储藏期间面包芯硬度影响的图片(注：不同字母表示组间差异显著(P<0.05))。
图2为实施例4中复配乳化酶制剂对储藏期间面包芯水分含量影响的图片(注：不同字母表示组间差异显著(P<0.05))。
图3为实施例4中复配乳化酶制剂对储藏期间面包芯水分活度影响的图片(注：不同字母表示组间差异显著(P<0.05))。
图4为实施例6中面包芯在储藏7天后的X射线衍射图片。
图5为实施例6中面包芯在储藏7内的回生焓值图片(注：不同字母表示组间差异显著(P<0.05))。
图6为实施例7中面包的图片。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解实施例是为了更好地解释本发明，不用于限制本发明。
实施例中采用的真菌α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶购自诺维信(中 国)生物技术有限公司，具体的规格参数为：真菌α-淀粉酶(2000U/g，EC3.2.1.1)、脂肪酶(150000U/g，EC3.1.1.3)、葡萄糖氧化酶(10000U/g，E.C1.1.3.4)；葡萄糖淀粉酶(3300U/g，EC3.2.1.3)。双乙酰酒石酸单双甘油酯(DATEM)、硬脂酰乳酸钠(SSL)购自河南奥尼斯特食品有限公司，规格为食品级。环糊精葡萄糖基转移酶来源于小溪芽孢杆菌Bacillus xiaoxiensis，液体，50U/mL，EC2.4.1.19，CN113430142A)。S500改良剂购自焙乐道食品有限公司，主要的成分是α-淀粉酶、木聚糖酶、葡萄糖氧化酶、脂肪酶、DATEM。
实施例中采用的仪器分别为搅拌机、醒发箱、电烤炉，无锡联合纬创机械有限公司；TA.XTC-18型物性分析仪，上海保圣实业发展有限公司；DSC3差示扫描热量仪，日本精工电子纳米科技有限公司；Bruker D8-Advance型X-射线衍射仪，德国布鲁克分析仪器公司；HXLG-18-50B普通型真空冷冻干燥机，浙江赛德仪器设备有限公司。
测试方法
1、面包比容的测定
按照GB/T 20981—2007测定。采用小米置换法测体积，面包体积与质量之比即面包比容，单位为mL/g。每一组面包重复进行三次实验。
2、面包质构的测定
将面包切成20mm厚的薄片，取中间两片进行测定，TPA测试参数为：P/25探头，测前速度1mm/s，测试速度1mm/s，测后速度1mm/s，形变程度为50％，触发力5.0g，两次压缩间隔时间5s。每一组面包重复进行六次实验。
3、面包水分含量和水分活度的测定
根据AACC 44-15A中的烘箱干燥法测定贮藏期间面包芯的水分含量，将面包芯取出并剪切成细小颗粒，置于样品皿中，再利用水分活度仪对面包芯的水分活度a w进行测定。每一组面包重复进行三次实验。
4、面包内部纹理结构测定
取同批制作的五个面包样品，取面包中心部分用切片机切成均匀的薄片，利用图像扫描仪采集样品图片，截取面包中心3cm×3cm大小的区域，并用Image J软件对面包内部纹理结构进行参数分析，计算孔隙率、气孔密度和气孔均面积。
5、面包淀粉结晶度的测定
采用XRD分析仪进一步测定面包储藏期间的淀粉结晶度。测定条件：Cu耙特征射线
Figure PCTCN2022135454-appb-000001
Figure PCTCN2022135454-appb-000002
工作电压为40kV，电流为30mA，扫描速度为3.000°/min，扫描范围为5°～45°。利用MDI Jade 6.0软件处理计算结晶度(％)。每一组面包重复进行三次实验。
6、面包回生焓值测定
采用差示量热扫描仪DSC测定贮藏1、3、5、7天的面包芯老化焓值。样品冷冻干燥后，称取3.00mg样品置于坩埚中，加入8μL去离子水然后在4℃下平衡过夜。以空坩埚为对照组，测试程序参数：升温速率10℃/min，扫描范围为20～90℃，氮气流速为80mL/min。每一组面包重复进行三次实验。
7、面包感官评定
参照GB/T20981-2007略作修改，对面包进行感官评定。选20名感官评定员对面包的外形、表面色泽、组织、风味与口感等方面进行评分，具体的评价标准如下表1所示；
表1面包感官评价指标和评分标准
Figure PCTCN2022135454-appb-000003
8、面包挥发性风味物质测定方法
测定的气相色谱条件：色谱柱：DB-5MS毛细管柱(60m×0.32mm，1μm)；升温程序：40℃保持1min，以6℃/min升至160℃，再以10℃/min升至250℃，保持10min；载气为高纯度氮气；前2min以1.2mL/min恒流后，分流，流速10mL/min，分流比为12∶1。质谱条件：电离方式EI，进样温度250℃；离子源温度200℃，电子能量70eV，发射电流200μA，采集方式全扫描，质量扫描范围m/z 33～495。
实施例1
探究所用酶制剂或乳化剂对面包品质提升的影响，将七种酶制剂或乳化剂单独加入面包中进行单因素实验，添加量以面粉重量计。空白组不添加面包改良剂。
表2酶制剂和乳化剂对面包硬度、水分含量和比容的影响
Figure PCTCN2022135454-appb-000004
从表2可以看出，加入α-淀粉酶，面包芯储藏7天的硬度显著降低，而且随添加量的增加，面包芯的硬度减小；面包的比容随着添加量的增加先增大后减小，这是由于少量的淀粉酶有助于改善面筋结构，而过量的淀粉酶会削弱面筋，使淀粉在冷却时无法形成较稳定的凝胶结构，导致气孔塌陷。面包中加入环糊精葡萄糖基转移酶有助于改善硬度和比容，面包芯储藏7天的硬度显著降低，而且添加量越大，面包芯的硬度越小。面包的比容随着添加量的增加先增大后减小，这说明环糊精葡萄糖基转移酶对于面包的改良作用可能与α-淀粉酶相似。脂肪酶可以改善面包的硬度、水分含量和比容，且面包芯储藏7天的硬度和水分含量与空白组相比均具有显著性差异；脂肪酶能够水解面团中的脂类物质生成甘油脂肪酸酯等具有乳化性的物质，提高面团的亲水亲油性，增强面筋蛋白与水结合的能力，从而软化面团提高保水性。面包中加入葡萄糖氧化酶，面包芯储藏7天的硬度显著降低，但随着添加量的增加面包芯硬度先减小后增大；葡萄糖氧化酶可以通过氧化巯基生成二硫键，改善面筋结构，但过量的葡萄糖氧化酶将导致面团硬度增大、延伸性能变差。葡萄糖淀粉酶能够改善面包的硬度、水分含量和比容，在所有添加量下面包的比容均显著增大，因为葡萄糖淀粉酶可以水解淀粉 产生葡萄糖，提高酵母的产气活性，增加组织中气孔的数量。面包中加入SSL可以有效改善硬度和比容，显著增大面包的比容。但面包芯储藏7天的硬度随SSL添加量的增加先减小后增大，表明SSL过量添加时将对面包的品质产生影响。面包中加入DATEM，面包芯储藏7天的硬度显著降低，而且添加量越大，面包芯的硬度越小，而且面包的比容随着添加量的增加先增大后减小。乳化剂可以和面团中的淀粉结合形成复合物，改善面筋结构，增强面团的持气性，从而增大比容。
实施例1结果表明所选7种改良剂都具有改善面包品质的能力，可以用于复配面包改良剂。
实施例2
综合单因素实验结果，按一定比例缩小各酶制剂和乳化剂的适宜添加量，以面包芯当天的硬度作为指标，进行正交实验，添加量以面粉重量计。应用复配乳化酶制剂制备面包的方法，包括如下步骤：
(1)称取白砂糖100g、盐12g、酵母10g、复配乳化酶制剂，加入到1000g高筋面粉中，制成混合粉；
(2)向步骤(1)所述混合粉中加入水600g、黄油100g，在270rpm条件下搅拌处理12min，得到面团；
(3)将所述面团分割成150g的若干面团，再进行整形、装盘；
(4)将装盘后的面团在湿度为80％、温度为36℃条件下醒发，待体积至原体积的2～2.5倍即可；
(5)将步骤(4)所得面团放入烤箱中，上火温度180℃，下火温度200℃，时间25分钟min，即可得到面包。面包冷却至室温后密封包装储藏。
由表3可以得出最有效改善面包芯当天硬度的复配乳化酶制剂配方为A 1B 2C 2D 1E 2F 1G 3，即α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL0.1g/kg、DATEM 0.5g/kg。
表3正交实验设计及结果
Figure PCTCN2022135454-appb-000005
Figure PCTCN2022135454-appb-000006
注：表中A为α-淀粉酶，B为脂肪酶，C为葡萄糖氧化酶，D为葡萄糖淀粉酶，E为环糊精葡萄糖基转移酶，F为SSL，G为DATEM。
用优化的复配改良剂进行验证实验，发现面包芯当天硬度为160.53±12.38g，小于所有的实验组，说明正交实验结果可靠。由表4的方差分析可知，各影响因素主次顺序为：DATEM、脂肪酶、环糊精葡萄糖基转移酶、葡萄糖氧化酶、α-淀粉酶、SSL、葡萄糖淀粉酶。所有的因素都在0.01的水平具有显著性差异，说明各因素都能显著影响面包芯当天的硬度。
表4正交实验方差分析结果
Figure PCTCN2022135454-appb-000007
注： **代表在0.01水平具有显著性差异
实施例3
将实施例2所述复配乳化酶制剂组合，即α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL 0.1g/kg、DATEM0.5g/kg(以面粉重量计)，应用于面包制作。应用所述的复配乳化酶制剂制备面包的方法， 包括如下步骤：
(1)称取白砂糖100g、盐12g、酵母10g、复配乳化酶制剂、1g丙酸钙、0.6g脱氢乙酸钠，加入到1000g高筋面粉中，制成混合粉；
(2)向步骤(1)所述混合粉中加入水600g、黄油100g，在270rpm条件下搅拌处理12min，得到面团；
(3)将所述面团分割成150g的若干面团，再进行整形、装盘；
(4)将装盘后的面团在湿度为80％、温度为36℃条件下醒发，待体积至原体积的2～2.5倍即可；
(5)将步骤(4)所得面团放入烤箱中，上火温度180℃，下火温度200℃，时间25分钟min，即可得到面包。
空白组面包不添加面包改良剂，制作步骤和复配乳化酶制剂面包一致。
市售改良剂组面包将复配乳化酶制剂换成S500面包改良剂，添加量为1％(w/w)，制作步骤一致。
面包冷却至室温后测定当天质构特性，其余面包密封包装，之后对面包在30天储藏期间内的质构特性进行测定。
图1为面包储藏0、1、3、7、14、21、30天时的硬度。添加复配乳化酶制剂面包在储藏过程中面包芯的硬度始终低于空白组和市售改良剂组，在第30天时比空白组低21.9％，与空白面包和市售改良剂面包均具有显著性区别(P＜0.05)。这说明环糊精葡萄糖基转移酶、葡萄糖淀粉酶和α-淀粉酶等共同作用时可以更明显地提高面包芯柔软度，降低面包硬化速率，有助于面包长期储存。
实施例4
将实施例2所述复配乳化酶制剂组合，即α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL 0.1g/kg、DATEM0.5g/kg(以面粉重量计)，应用于面包制作。复配乳化酶制剂、空白、市售改良剂面包制作步骤与实施例3相同，面包冷却至室温后测定当天水分含量，其余面包密封包装，之后对面包在30天储藏期间内的水分含量和水分活度进行测定。
面包水分含量与面包柔软度具有密不可分的联系，图2测定了面包芯储藏0、1、3、7、14、21、30天时的水分含量。实验表明，添加复配乳化酶制剂或者市售改良剂的面包在储藏过程中面包芯的水分含量始终高于空白组，而且在第1、3、7、30天时复配改良剂面包的水分含量与空白组差异显著(P＜0.05)。所以优化复配改良剂配方能够显著增强面包芯的保湿 性，延缓面包中水分的迁移和散失。这可能是由于淀粉被水解成小分子糖类，暴露出大量的羟基，可以和水分子形成氢键。而且环糊精与面筋蛋白之间通过相互作用，可以有效提高面团与水结合的能力。
众所周知，自由水与面团的结合程度较弱，在面团中处于游离状态且容易损失。图3数据显示，在储藏0、1、3天时，空白组面包芯的水分活度大于复配乳化酶制剂和市售改良剂组面包芯，且在0天和1天时具有显著性差异(p<0.05)，说明空白组面包在储藏前3天时体系内自由水的比例大于添加改良剂组的面包。然而在储藏14、21、30天时空白组面包的水分活度，即自由水含量较改良剂组面包小。这是因为在储藏初期，复配乳化酶制剂增强了面包中淀粉和蛋白质与水结合的强度，使结合水的比例增大，水分难以迁移至面包表皮而逸出到空气中；而在储藏后期，部分自由水迁移至淀粉区域，与淀粉形成晶体结构变成结合水，空白组面包淀粉老化的速率更快所以水分活度降低的速率更快。
实施例5
将实施例2所述复配乳化酶制剂组合，即α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL 0.1g/kg、DATEM0.5g/kg(以面粉重量计)，应用于面包制作。复配乳化酶制剂、空白、市售改良剂面包制作步骤与实施例3相同，面包冷却至室温后立即对面包的比容和截面纹理结构进行测定。
表5复配乳化酶制剂对面包纹理结构和比容的影响
Figure PCTCN2022135454-appb-000008
注：不同字母上标表示组间差异显著(P<0.05)
由表5可知，空白组面包的气孔数量和孔隙率均小于复配乳化酶制剂组和市售改良剂组的面包，这说明添加了改良剂的面包内部更加蓬松(如图3所示)。这可能是因为环糊精葡萄糖基转移酶、α-淀粉酶、葡萄糖淀粉酶协同水解淀粉产生了较高水平的可发酵糖，为酵母提供能量来源，缩短了发酵时间，从而显著提高了二氧化碳的释放速度和产量。此外，葡萄糖氧化酶催化巯基生成二硫键，SSL将游离于体系中的面筋蛋白充分连接，共同形成致密的面筋网络结构，增加了网状结构的强度，使气孔不易破裂塌陷，呈现出细腻、均匀、多孔的面包截面纹理。
实施例6
将实施例2所述复配乳化酶制剂组合，即α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧 化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL 0.1g/kg、DATEM0.5g/kg(以面粉重量计)，应用于面包制作。复配乳化酶制剂、空白、市售改良剂面包制作步骤与实施例3相同，面包冷却至室温后密封包装。面包储藏7天后，利用X射线衍射仪对面包芯的淀粉结晶度进行测定；在储藏1、3、5、7天时，利用DSC3对面包芯的回生焓值进行测定。
面包老化的本质是淀粉发生重结晶，而利用X射线衍射仪可以测定淀粉的结晶程度。如图4所示，复配乳化酶制剂面包在储藏7天后的相对结晶度为14.02％，仅是空白面包的62％，略低于市售改良剂的15.45％。此外，可以通过差式扫描热仪DSC3测定淀粉晶体加热分解时释放出的能量。图5为面包储藏1、3、5、7天时回生焓值的大小，比较发现空白组面包在储藏期间回生焓都大于复配乳化酶制剂面包，表明复配乳化酶制剂能够显著降低面包在7天内的老化速率，这与面包淀粉结晶度的测定实验一致。在储藏期间复配乳化酶制剂面包的回生焓值与空白面包相比均具有显著性差异(P＜0.05)，在第7天时仅为空白面包的39％。
复配乳化酶制剂对面包的改良作用可能有三方面的原因。第一，环糊精葡萄糖基转移酶将淀粉水解为环糊精，α-淀粉酶将淀粉链和环糊精水解为短链淀粉和寡糖，葡萄糖淀粉酶可以利用短链淀粉和寡糖快速切下葡萄糖分子，从而显著改变淀粉链的大小和结构，使其无法重新排列回最初的状态，并且促进酵母的发酵活性和美拉德反应褐变。第二，DATEM、SSL和环糊精可以与淀粉形成复合物，提高淀粉的糊化温度，阻止支链淀粉凝聚，从而抑制淀粉链的移动和形态的改变。第三，脂肪酶催化酯类分解生成甘油三酯等产物，与面筋蛋白复合，形成较强的极性和亲水结构，同时葡萄糖氧化酶催化葡萄糖氧化为葡萄糖内酯和过氧化氢，促进巯基生成二硫键，两者协同增强面筋结构，使水分被稳定地固定在面筋蛋白上，降低了自由水的含量，导致水分迁移速率降低，水分不易逸出且淀粉难以形成重结晶。
实施例7
将实施例2所述复配乳化酶制剂组合(α-淀粉酶1mg/kg、脂肪酶6mg/kg、葡萄糖氧化酶10mg/kg、葡萄糖淀粉酶5mg/kg、环糊精葡萄糖基转移酶20U/kg、SSL 0.1g/kg、DATEM0.5g/kg(以面粉重量计))、实验组12和实验组14应用于面包制作。
复配乳化酶制剂、空白、市售改良剂制作步骤与实施例3相同。
实验组12和实验组14面包将复配乳化酶制剂换成实施例2中对应实验组的改良剂组合，制作步骤与复配乳化酶制剂面包一致。面包冷却至室温后进行感官评定。
表6面包感官评价
Figure PCTCN2022135454-appb-000009
Figure PCTCN2022135454-appb-000010
注：不同字母上标表示组间差异显著(P<0.05)
由表6可以看出，在面包中加入所述复配乳化酶制剂、实验12配方和实验14配方后，面包的形状、芯皮色泽、纹理结构和口感均有效改善，面包总体评价分数与空白组面包相比均具有显著性区别(P<0.05)。面包感官评价数据与前述面包的比容、质构、水分含量、纹理结构测定实验结果一致。
实施例8
表7为改良剂处理后面包中所有的挥发性风味物质及其相对含量，一共有115种挥发性风味物质，其中醇类17种、醛类13种、酮类11种、酯类27种、芳杂环类14种、烷烃类16种、烯烃类11种、有机酸类6种。据文献报道，醛类和酮类风味物质具有较低的阀值，对面包风味的贡献度更大。从表中可以看出复配乳化酶制剂处理后面包的醛类物质从17.00％上升到19.08％，酮类物质从1.93％上升到6.09％，有机酸类物质从1.37％上升到4.36％。此外，复配乳化酶制剂比空白和市售改良剂面包增加的风味物质有3-己烯-1-醇、丁酸甲硫醇酯、糠醛、2-十一酮和3-丙酸-己烯酯等。因为3-己烯-1-醇具有绿色嫩叶清香气味，丁酸甲硫醇酯具有乳酪、番茄样气味，糠醛有杏仁样的气味，2-十一酮在浓度低时具有类似桃子的香气，3-丙酸-己烯酯具有蔬菜的香气，所以结果表明改良剂的处理有利于增强并改善面包的感官风味。
表7复配改良剂对面包风味化合物相对含量的影响
Figure PCTCN2022135454-appb-000011
Figure PCTCN2022135454-appb-000012
Figure PCTCN2022135454-appb-000013
实施例9
所述环糊精葡萄糖基转移酶经固定化后得到固体粉末。
一种制备所述复配乳化酶制剂的方法，包括如下步骤：按照质量比将环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、SSL和DATEM粉末用混合机搅拌均匀，得到一种均匀粉末，其中环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、SSL和DATEM的质量份数比例为1～3份：1～3份：3～9份：5～15份：5～15份：100～500份：100～500份。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。

Claims (8)

  1. 一种复配乳化酶制剂，其特征在于，包括环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、硬脂酰乳酸钠和双乙酰酒石酸单双甘油酯；
    所述复配乳化酶制剂在使用时的用量为每千克面粉：环糊精葡萄糖基转移酶10～30U、α-淀粉酶1～2mg、脂肪酶3～9mg、葡萄糖氧化酶5～15mg、葡萄糖淀粉酶5～15mg、硬脂酰乳酸钠0.1～0.5g和双乙酰酒石酸单双甘油酯0.1～0.5g；或者，所述复配乳化酶制剂的配方为：环糊精葡萄糖基转移酶0.2～0.6mL、α-淀粉酶1～2mg、脂肪酶3～9mg、葡萄糖氧化酶5～15mg、葡萄糖淀粉酶5～15mg、硬脂酰乳酸钠0.1～0.5g和双乙酰酒石酸单双甘油酯0.1～0.5g。
  2. 根据权利要求1所述的一种复配乳化酶制剂，其特征在于，所述复配乳化酶制剂在使用时的用量为每千克面粉：环糊精葡萄糖基转移酶20U、α-淀粉酶1mg、脂肪酶6mg、葡萄糖氧化酶10mg、葡萄糖淀粉酶5mg、SSL 0.1g、双乙酰酒石酸单双甘油酯0.5g。
  3. 根据权利要求1或2所述的一种复配乳化酶制剂，其特征在于，α-淀粉酶的比酶活力为4000U/g、脂肪酶的比酶活力为150000U/g、葡萄糖氧化酶的比酶活力为10000U/g；葡萄糖淀粉酶的比酶活力为3300U/g，环糊精葡萄糖基转移酶为液体，活力是50U/mL。
  4. 权利要求1～3任一所述复配乳化酶制剂在改良面制品中的应用。
  5. 根据权利要求4所述的应用，其特征在于，所述面制品包括包子、馒头、面包、蛋糕、披萨、油条。
  6. 应用权利要求1～3任一所述复配乳化酶制剂制备面包的方法，其特征在于，所述的方法是在原料中加入复配乳化酶制剂，包括如下步骤：
    (1)称取白砂糖100g、盐12g、酵母10g、复配乳化酶制剂，加入到1000g高筋面粉中，制成混合粉；
    (2)向步骤(1)所述混合粉中加入水600g、黄油100g，在270rpm条件下搅拌处理12min，得到面团；
    (3)将所述面团分割成150g的若干面团，再进行整形、装盘；
    (4)将装盘后的面团在湿度为80％、温度为36℃条件下醒发，待体积至原体积的2～2.5倍即可；
    (5)将步骤(4)所得面团放入烤箱中，上火温度180℃，下火温度200℃，时间25分钟min，即可得到面包。
  7. 制备权利要求1～3任一所述复配乳化酶制剂的方法，其特征在于，按照比例将环糊精葡萄糖基转移酶、α-淀粉酶、脂肪酶、葡萄糖氧化酶、葡萄糖淀粉酶、SSL和DATEM粉末用混合机搅拌均匀。
  8. 含有权利要求1～3任一所述复配乳化酶制剂的产品。
PCT/CN2022/135454 2022-03-02 2022-11-30 一种复配乳化酶制剂的应用及其制备方法 WO2023165193A1 (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202210197435.4 2022-03-02
CN202210197435.4A CN114586821A (zh) 2022-03-02 2022-03-02 一种复配乳化酶制剂的应用及其制备方法

Publications (1)

Publication Number Publication Date
WO2023165193A1 true WO2023165193A1 (zh) 2023-09-07

Family

ID=81815578

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2022/135454 WO2023165193A1 (zh) 2022-03-02 2022-11-30 一种复配乳化酶制剂的应用及其制备方法

Country Status (2)

Country Link
CN (1) CN114586821A (zh)
WO (1) WO2023165193A1 (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114586821A (zh) * 2022-03-02 2022-06-07 江南大学 一种复配乳化酶制剂的应用及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027088A (zh) * 2013-01-10 2013-04-10 华东师范大学 含有可溶性大豆多糖的面包改良剂及其制备方法和应用
CN103181405A (zh) * 2011-12-27 2013-07-03 安琪酵母股份有限公司 含酵母的无糖或低糖面包改良剂及其制备方法
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
CN114586821A (zh) * 2022-03-02 2022-06-07 江南大学 一种复配乳化酶制剂的应用及其制备方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1216901A (zh) * 1996-05-02 1999-05-19 诺沃挪第克公司 糊精糖基转移酶在烘烤中的用途
CN1498542A (zh) * 2002-11-04 2004-05-26 深圳市海川实业股份有限公司 一种面粉改良剂
GB0424159D0 (en) * 2004-10-29 2004-12-01 Danisco Product
CN102113530B (zh) * 2009-12-30 2013-06-19 安琪酵母股份有限公司 一种面包改良剂以及该改良剂在制作面包中的应用
CN103155963A (zh) * 2011-12-12 2013-06-19 深圳市绿微康生物工程有限公司 荞麦面团改良剂及其应用
CN104430685A (zh) * 2014-12-31 2015-03-25 山东圣琪生物有限公司 一种面包保鲜酶制剂
CN110037074A (zh) * 2018-03-30 2019-07-23 江西农业大学 一种含复配酶制剂的吐司面包保鲜改良剂

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103181405A (zh) * 2011-12-27 2013-07-03 安琪酵母股份有限公司 含酵母的无糖或低糖面包改良剂及其制备方法
CN103027088A (zh) * 2013-01-10 2013-04-10 华东师范大学 含有可溶性大豆多糖的面包改良剂及其制备方法和应用
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
CN114586821A (zh) * 2022-03-02 2022-06-07 江南大学 一种复配乳化酶制剂的应用及其制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JIAN-ZHONG ZHANG, ZHAO XIAO-WEN: "Application of enzyme in flour product", FOOD SCIENCE AND TECHNOLOGY, vol. 2006, no. 8, 20 August 2006 (2006-08-20), pages 185 - 188, XP093088816, DOI: 10.13684/j.cnki.spkj.2006.08.057 *

Also Published As

Publication number Publication date
CN114586821A (zh) 2022-06-07

Similar Documents

Publication Publication Date Title
US11963537B2 (en) Methods and compositions for preparing bread
BRPI0910451B1 (pt) método para preparar massas congeladas prontas para assar
EP2271220B1 (en) Dough with fructan and fructan-degrading enzyme
WO2023165193A1 (zh) 一种复配乳化酶制剂的应用及其制备方法
AU2020374460A1 (en) Method for manufacturing pregelatinized cereal flour
DOESCHER et al. and Modification of a Cracker-Baking Procedure
US4643900A (en) Method for making bakery products
JPH08224057A (ja) 食品練り込み用油脂組成物
JP2011521668A (ja) ベーカリー製品用の酵素生地改良剤および風味改良剤
Sungur et al. Effects of some hydrocolloids and surfactant on the rheological properties of hard wheat flour dough by using response surface methodology
US3897568A (en) Process and compositions for manufacture of yeast-raised products without fermentation
CN115843848A (zh) 一种面团原位发酵高产高分子多糖改善面包品质的方法
EP3133925A1 (en) Methods and compositions for preparing a baked product
WO2000027215A1 (en) Methods for using a glucose isomerase in baking
US20040146601A1 (en) Dough conditioner
WO1990000008A1 (en) Improved bread compositions and method for preparations thereof
US3567461A (en) Dietetic low protein bread mix and bread produced therefrom
JP6102005B2 (ja) 小麦粉組成物
JP4367889B2 (ja) パン類の老化防止用組成物およびそれを用いたパン類の製造方法
CA2662369C (en) Enzymatic dough conditioner and flavor improver for bakery products
JP2023041535A (ja) 内層と外層とを有する軟性膨化食品の食感向上剤、食感維持剤および軟性膨化食品の製造方法
JPS62175134A (ja) ぱん製造の仕込み作業
JPS63304939A (ja) 半焼成パンの製造方法
CA1038686A (en) Process for preparing acidified bread dough
JP3129968B2 (ja) パンの製造法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22929621

Country of ref document: EP

Kind code of ref document: A1