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Method for preparing syrup special for producing bread using maize starch

A cornstarch and bread technology, applied in food preparation, dough processing, application, etc., can solve problems such as price increase and burden, and achieve the effects of high sweetness, improved organizational structure, and broad market prospects

Inactive Publication Date: 2007-07-18
鲁洲生物科技(辽宁)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The basic raw materials of traditional bread include flour, yeast, sucrose, oil and other auxiliary raw materials. The amount of sucrose added can reach up to 20% of the flour. Based on the bread production of 1.5 million tons, the annual consumption of sucrose is about 1 million tons. The current price of sucrose Rising, heavy burden on bread production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) pulping and liquefaction

[0023] Adjust the concentration of cornstarch with water to 20.5°Be' (Baume degrees), adjust the pH value to 5.8, add high temperature resistant α-amylase 380ml / T (dry base starch) for continuous jet liquefaction, temperature 110°C, time 75min .

[0024] (2) Saccharification

[0025] Cool the liquefied liquid to 59°C±2°C with a vacuum cooler, add high conversion rate glucoamylase and pullulanase 960ml / T (dry sugar), the volume ratio of high conversion rate glucoamylase and pullulanase is 4 : 0.6; the saccharification temperature is 59°C, and the saccharification time is 48h.

[0026] (3) Decolorization

[0027] Decolorize the saccharification liquid, the dosage of activated carbon is 2.8kg / ton of dry base syrup, the decolorization temperature is 70°C, decolorize for 30 minutes, and filter.

[0028] (4) concentrated

[0029] The decolorized filtrate was concentrated to a concentration of 45% by falling-film three-effect vacuum evaporat...

Embodiment 2

[0036] (1) pulping and liquefaction

[0037] Adjust the concentration of cornstarch with water to 21°Be' (Baume degrees), adjust the pH value to 6.0, add high temperature resistant α-amylase 420ml / T (dry starch) for continuous jet liquefaction, temperature 115°C, time 70min .

[0038] (2) Saccharification

[0039] Cool the liquefied liquid to 59°C±2°C with a vacuum cooler, add high conversion rate glucoamylase and pullulanase 960ml / T (dry sugar), the volume ratio of high conversion rate glucoamylase and pullulanase is 4 : 0.8; the saccharification temperature is 58°C, and the saccharification time is 46h.

[0040] (3) Decolorization

[0041] Decolorize the saccharification liquid, the dosage of activated carbon is 3.0kg / ton of dry base syrup, the decolorization temperature is 75°C, decolorize for 25 minutes, and filter.

[0042] (4) concentrated

[0043] The decolorized filtrate was concentrated to a concentration of 47% by falling-film three-effect vacuum evaporation.

...

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PUM

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Abstract

A process for preparing the syrup from corn starch, which is dedicated for bread, includes such steps as preparing slurry of corn starch, liquefying, saccharifying, decoloring, concentrating, isomerizing, decoloring and concentrating. It can improve the luster and structure of bread and elongate its shelf life.

Description

technical field [0001] The invention relates to a food raw material and a preparation method thereof, in particular to a method for preparing special syrup for bread with cornstarch. Background technique [0002] Bread has always been the staple food of Europeans and Americans. It is nutritious, easy to digest, easy to absorb, and belongs to the grain and oil convenience food. As a snack food, bread has been introduced into my country for a long time. Though bread has not become the staple food of our people, along with the continuous development of society, bread gradually obtains people's favor. In 2004, my country's baked food industry achieved steady and healthy development, which met the consumption needs of the people and provided a certain amount of accumulation for the country. According to the statistical results of 917 enterprises by the National Bureau of Statistics, the output of baked goods reached 4.159 million tons, the product sales revenue was 69.23 billio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A21D2/18A23L1/272A23L33/125
Inventor 赵玉斌牛纪超李庆
Owner 鲁洲生物科技(辽宁)有限公司
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