Compound steamed-bread preserving modifier

An anti-aging and improving agent technology, applied in baking, dough processing, food preparation, etc., can solve the problems of increased number of colonies, secondary pollution of steamed bread, and high cost

Inactive Publication Date: 2007-12-19
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of bacterial colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of steamed bread. Safe

Method used

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  • Compound steamed-bread preserving modifier
  • Compound steamed-bread preserving modifier
  • Compound steamed-bread preserving modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1, steamed bread preservation and anti-aging compound improver is composed of the following raw materials in weight percentage: 2% fungal α-amylase, 3% xylanase, 4% phospholipase, 50% calcium sodium stearoyl lactylate, monohard Fatty acid glyceride 10%, sodium carboxymethyl cellulose 27%, tricalcium phosphate 4%.

[0028] Fig. 1 is the curve of the softness of steamed buns tested by a physical property tester, b is a fresh-keeping steamed bun sample steamed with flour added with a steamed bun fresh-keeping anti-aging compound improver, a is a control sample, and the storage days are 2 days, compared with the improvement rate of steamed bun softness of the present invention was 39.2%.

Embodiment 2

[0029] Example 2, steamed bread preservation and anti-aging compound improver is composed of the following raw materials in weight percentage: 1% bacterial α-amylase, 7% xylanase, 3% lipohydrolase, 60% calcium sodium stearoyl lactylate, carboxylate Sodium Methylcellulose 25%, Silicon Dioxide 4%.

[0030] Figure 2 is the curve of the softness of steamed buns tested by the physical property tester, b is the fresh-keeping steamed bun sample steamed with flour added with steamed bun fresh-keeping anti-aging compound improver, a is the control sample, and the storage days are 7 days, compared with the improvement rate of steamed bun softness of the present invention was 41.4%.

Embodiment 3

[0031] Example 3, steamed bread preservation and anti-aging compound improver is composed of the following raw materials in weight percentage: glucoamylase 3%, pentosanase 5%, phospholipase 7%, diacetyl tartaric acid monoglyceride 19%, monostearic acid Glyceride 20%, Tripolyglyceride 20%, Konjac Flour 20%, Tricalcium Phosphate 6%.

[0032] Figure 3 is the curve of the softness of steamed buns tested by the physical property tester, b is the fresh-keeping steamed bun sample steamed with flour added with the fresh-keeping and anti-aging compound improver of steamed buns, a is the control sample, and the storage days are 5 days, compared with the improvement rate of steamed bun softness of the present invention 65%.

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PUM

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Abstract

The present invention belongs to the field of food preserving technology, and is especially one kind of compound steamed bread preserving modifier comprising starch hydrolase 1-7 wt%, hemicellulase 3-7 wt%, lipase 3-7 wt%, emulsifier 40-70 wt%, hydrophilic colloid 15-40 wt%, and coagulation inhibitor 2-6 wt%. The compound steamed bread preserving modifier can improve the internal structure of steamed bread, soften core, promote the form of cellular gluten structure, raise the antiageing performance, raise total water content and delay water-losing ageing of steamed bread.

Description

technical field [0001] The invention belongs to the technical field of food preservation and relates to a freshness-preserving and anti-aging compound improver for steamed bread. Background technique [0002] The newly made steamed buns have the characteristics of soft, elastic and good taste in the internal tissue structure, but as the storage time prolongs, they will change from soft to hard, the tissue will become loose and rough, and the elasticity and flavor will also disappear. Aging of buns. Due to the small sales radius of steamed buns at present, they are sold on the same day of production, and are generally not kept fresh. It will cause secondary pollution to the steamed bread. At the same time, the high water content of the skin of the steamed bread creates a good living environment for bacteria. With the extension of storage time, the number of bacterial colonies begins to increase, and pathogenic bacteria may appear, which greatly shortens the shelf life of ste...

Claims

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Application Information

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IPC IPC(8): A21D2/08A23L1/10A23L7/10
Inventor 刘晓真
Owner 河南兴泰科技实业有限公司
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