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Cake powder quality improver and preparation method thereof

A quality improver and cake flour technology, applied in the field of food additives, can solve problems such as toxic aldehyde groups, oxidation, etc., and achieve the effects of stable quality, uniform distribution of ingredients, and prolonged fresh-keeping period

Active Publication Date: 2012-01-18
中山市南方新元食品生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the calcium peroxide contained in it tends to oxidize the hydroxyl groups in emulsifiers such as glycerol monostearate into toxic aldehyde groups

Method used

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  • Cake powder quality improver and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Raw materials obtained through screening (100 meshes): 5.25 parts of propylene glycol stearate, 1.75 parts of CSL / SSL, 0.04 parts of L-cysteine ​​hydrochloride, 0.14 parts of lipase, 0.07 parts of α-amylase, neutral 0.025 parts of protein, 28.7 parts of mono- and di-glycerides, 20 parts of insoluble cellulose (CMC), 6 parts of gelatin, 37.05 parts of resistance starch, and mixed in a cone mixer for 30 minutes to obtain the finished cake flour quality improver.

Embodiment 2

[0051] Raw materials obtained through sieving (120 mesh): 0.8 parts of propylene glycol stearate, 5.7 parts of CSL / SSL, 0.52 parts of L-cysteine ​​hydrochloride, 0.2 parts of lipase, 0.04 parts of α-amylase, neutral 0.01 parts of protease, 23 parts of mono- and di-glycerides, 17 parts of insoluble cellulose (CMC), 2.8 parts of gelatin, and 49.94 parts of resistance starch were mixed in a cone mixer for 25 minutes to obtain the finished cake flour quality improver.

Embodiment 3

[0053] Raw materials obtained through sieving (120 mesh): 3.5 parts of propylene glycol stearate, 4.6 parts of CSL / SSL, 0.07 parts of L-cysteine ​​hydrochloride, 0.15 parts of lipase, 0.13 parts of α-amylase, neutral 0.01 parts of protease, 14.5 parts of mono- and di-glycerides, 29 parts of insoluble cellulose (CMC), 3.5 parts of gelatin, 50 parts of resistance starch, and mixed in a cone mixer for 25 minutes to obtain the finished cake flour quality improver.

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Abstract

The invention relates to an agent for improving the quality of cake mix and a preparation method thereof. The agent for improving the quality of the cake mix comprises the following compositions in portion by weight: 0.6 to 5.5 portions of stearic propylene glycol ester, 1.5 to 6 portions of CSL / SSL, 0.02 to 0.6 portion of L-cysteine hydrochloride, 0.13 to 0.25 portion of lipase, 0.02 to 0.15 portion of alpha-amylase, 0.005 to 0.025 portion of neutral protease, 14.4 to 29 portions of mono / di-glyceride, 2.6 to 6 portions of gelatin, 6 to 30 portions of insoluble cellulose (CMC) and 37 to 56.3 portions of anticaking agent. The preparation method is to mix various raw materials in a cone-type mixer for 20 to 30 minutes according to proportion, and obtain finished products of the agent for improving the quality of the cake mix. The invention makes an emulsifier have better complementary relation with sensitive enzyme in the aspect of stabilizing the quality of flour, and fully reveals thesynergistic reaction of the emulsifier and enzyme preparation.

Description

technical field [0001] The invention belongs to the field of food additives, and more specifically relates to a cake powder quality improver and a preparation method thereof. Background technique [0002] With the rapid development of baked food in our country, the quality requirements of flour, the main raw material for baking, are also increasing. Conventional flour has long been unable to meet the needs of the development of the baked food industry. Although it can also be used to make various flour products, the quality of the food is far from meeting the requirements. Special flour refers to flour specially used for a certain purpose, which can meet the quality requirements and processing technology requirements of various types of food. [0003] Flour is divided into high-gluten flour, medium-gluten flour and low-gluten flour according to the amount of protein contained in it. Cakes are usually made of low-gluten flour, and the protein content is generally between 7% ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/24A21D8/06
Inventor 刘高峰
Owner 中山市南方新元食品生物工程有限公司
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