Domestic instantly-fermenting steamed bread modifier

A technology of improver and steamed bread, which is applied in the field of compound food additives, can solve problems such as difficulty in controlling the amount and method of use, hard to control proofing, and poor taste, so as to achieve smooth skin of steamed bread, convenient home operation, and delay dehydration aging Effect

Inactive Publication Date: 2010-06-16
刘全卫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the influence of various factors such as production techniques, temperature, time, and flour quality, when steaming steamed buns in the family, there are often phenomena such as yellowing, no rise, difficult to control proofing, and poor taste. Sometimes, you need to buy various additives such as yeast, baking soda, baking powder, etc., and it is difficult to control the amount and method of use.

Method used

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  • Domestic instantly-fermenting steamed bread modifier

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: prepare 100Kg household instant steamed bread improving agent, its formula is as follows:

[0020] Edible yeast 30Kg,

[0021] Citric acid 0.4Kg,

[0022] Calcium sulfate 1Kg,

[0023] Baking soda 8Kg,

[0024] Fungal α-amylase 0.2Kg,

[0025] Glucose oxidase 0.5Kg,

[0026] Lipoxygenase 0.1Kg,

[0027] Calcium Stearoyl Emulsion 6Kg,

[0028] Glyceryl monostearate 3Kg,

[0029] Sodium glutamate 3Kg,

[0030] Sodium tripolyphosphate 0.3Kg,

[0031] Modified corn starch 47.5Kg,

[0032] Mix the above raw materials and mix them evenly in a V-shaped mixer to make a home-use instant steamed bread improver, which is added to high-grade flour in an amount of 0.5% to make steamed buns. Compared with the control group, the addition of this The steamed buns with flour improver have obvious effects on skin whiteness, internal tissue structure, taste, etc., especially in anti-aging.

Embodiment 2

[0033] Embodiment 2: prepare 100Kg household instant steamed bread improving agent, its formula is as follows:

[0034] Edible yeast 40Kg,

[0035] Citric acid 0.6Kg,

[0036] Calcium hydrogen phosphate 0.6Kg,

[0037] Baking soda 6Kg,

[0038] Fungal α-amylase 0.2Kg,

[0039] Glucose oxidase 0.4Kg,

[0040] Lipoxygenase 0.2Kg,

[0041] Sodium Stearoyl Emulsion 6Kg,

[0042] Sorbitan monostearate 3Kg,

[0043] Glucose 5Kg,

[0044] Sodium hexametaphosphate 0.2Kg,

[0045] Modified corn starch 37.8Kg,

[0046] Consistent with the above method, the above raw materials were mixed, mixed evenly in a V-shaped mixer, and added to high-gluten flour according to the addition amount of 0.8% to make steamed buns. Compared with the control group, the flour improver added The skin and internal tissue structure of steamed buns have been improved, and the tissue is soft and sweet, which is suitable for the taste of the public.

Embodiment 3

[0047] Embodiment 3: prepare 100Kg household instant steamed bread improving agent, its formula is as follows:

[0048] Edible yeast 40Kg,

[0049] Citric acid 0.8Kg,

[0050] Baking soda 10Kg,

[0051] Fungal α-amylase 0.3Kg,

[0052] Glucose oxidase 0.4Kg,

[0053] Lipoxygenase 0.1Kg,

[0054] Sodium Stearoyl Emulsion 5Kg,

[0055] Sorbitan monostearate 4Kg,

[0056] Sodium glutamate 2Kg,

[0057] Sodium hexametaphosphate 0.5Kg

[0058] Modified corn starch 36.9Kg,

[0059] In the same way as in Example 1, the above raw materials were mixed, mixed evenly in a V-shaped mixer, and added to plain flour at an amount of 0.6% to make steamed buns. Compared with the control group, the improved flour was added The proofing speed of the dough with the agent is fast, the mouthfeel of the steamed bread is soft and chewy, and the aroma of wheat is strong.

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Abstract

The invention belongs to the technical field of compound food additives and in particular discloses a domestic instantly-fermenting bread modifier, which is mainly prepared by uniformly mixing the following raw materials in a certain weight ratio: yeast, emulsifier, sodium bicarbonate, citric acid, alpha-amylase, glucose oxidase, lipoxidase and modified starch. The modifier can be conveniently used without additional yeast and other additives, makes domestic operation more convenient, the skin the steamed bread smooth and the taste of the steamed bread fragrant and sweet, and delays ageing caused by water loss.

Description

(1) Technical field [0001] The invention belongs to the technical field of compound food additives, and in particular relates to a home-used instant steamed bread improver. (2) Background technology [0002] At present, the whitening treatment of flour and flour products mostly uses flour whitening agent-diluted benzoyl peroxide. Due to the recent reports that benzoyl peroxide is carcinogenic and seriously damages the nutritional components of flour, consumers are more concerned about chemical brighteners. The use of whitening agents is very sensitive, and more consumers prefer to use raw flour—flour without whitening agents and other food additives to steam steamed buns. [0003] However, due to the influence of various factors such as production techniques, temperature, time, and flour quality, when steaming steamed buns in the family, there are often phenomena such as yellowing, no rise, difficult to control proofing, and poor taste. Sometimes, you need to buy various ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D2/36
Inventor 刘全卫
Owner 刘全卫
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