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Whitening and anti-aging modifier for steamed bread

A improver, anti-aging technology, applied in the field of food additives, can solve the problems of pathogenic bacteria, high cost, secondary pollution of steamed bread, etc., to promote the formation of gluten network, improve anti-aging performance, and increase the total water content Effect

Inactive Publication Date: 2012-07-25
刘全卫
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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. Safety, the shelf life of steamed buns is generally 1 to 3 days
At present, the preservation of pasta is mainly quick-freezing and adding chemical preservatives. The cost of quick-freezing fresh-keeping is high, and it is generally suitable for high-end interview preservation. The addition of chemical preservatives is mainly sodium benzoate, etc., which are harmful to the human body and are not recommended. Currently, it is aimed at steamed bread. There is no suitable and convenient fresh-keeping method

Method used

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  • Whitening and anti-aging modifier for steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Prepare 100 kilograms of whitening anti-aging steamed bread improver of the present invention, its formula is as follows:

[0019] Fungal α-amylase 0.5 kg

[0020] Glucose oxidase 0.7 kg

[0021] Lipoxygenase 0.3 kg

[0022] Calcium stearoyl lactylate 12kg

[0023] Glyceryl monostearate 15kg

[0024] Konjac flour 13kg

[0025] Silica 2.5 kg

[0026] Sodium glutamate 0.5 kg

[0027] Modified corn starch 55.5 kg

[0028] Mix the above raw materials and mix them evenly in a V-shaped mixer to make a whitening and anti-aging steamed bread improver. Add it to high-grade flour according to the addition amount of 0.3% to make steamed buns. Compared with the control group, the addition of this The steamed bread with flour improver has obvious effect on skin whiteness, internal tissue structure, taste, etc., especially anti-aging.

Embodiment 2

[0030] Prepare 100 kilograms of whitening anti-aging steamed bread improver of the present invention, its formula is as follows:

[0031] Fungal alpha-amylase 2 kg

[0032] Glucose oxidase 0.4 kg

[0033] Lipoxygenase 0.7 kg

[0034] Sorbitan monostearate 15kg

[0035] Sodium stearoyl lactylate 8kg

[0036] Xanthan gum 16kg

[0037] Silica 1.5 kg

[0038] Glucose 2 kg

[0039] Modified corn starch 54.4 kg

[0040] In the same manner as in Example 1, the above-mentioned raw materials were mixed in proportion, mixed evenly in a V-shaped mixer, and added to high-gluten flour in an amount of 0.1% to make steamed buns. Compared with the control group, the addition of the The steamed buns made with flour improver have improved skin and internal tissue structure, and the tissue is soft and sweet, which is suitable for the taste of the public.

Embodiment 3

[0042] Configure 100Kg whitening and anti-aging steamed bread improver, the formula is as follows:

[0043] Fungal alpha-amylase 1.0 kg

[0044] Glucose oxidase 1.0 kg

[0045] Lipoxygenase 1.2 kg

[0046] Sodium Stearoyl Emulsion 12kg

[0047] Sorbitan monostearate 13kg

[0048] Xanthan gum 15kg

[0049] Magnesium Carbonate 2kg

[0050] Glucose 3 kg

[0051] Modified corn starch 51.8 kg

[0052] In the same way as in Example 1, the above-mentioned raw materials were mixed, mixed evenly in a V-shaped mixer, and added to ordinary flour in an amount of 0.2% to make steamed buns. Compared with the control group, the improved flour was added The whiteness of the skin of the steamed buns made with the agent is high, and the taste of the steamed buns is soft and chewy, which is suitable for long-term storage.

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Abstract

The invention belongs to the technical field of food additives and particularly discloses a whitening and anti-aging modifier for steamed bread. The modifier is mainly prepared by uniformly mixing alpha-amylase, glucose oxidase, lipase, an emulsifier, lyophilic colloid, an anticaking agent and modified starch serving as raw materials in a certain weight ratio. The modifier has the advantages of improving the internal structure of the steamed bread, softening the core of the steamed bread, enhancing whiteness, contributing to forming gluten matrixes, improving the anti-aging performance of thesteamed bread, increasing the total water content of the steamed bread and playing a role in delaying the water loss and aging of the steamed bread.

Description

(1) Technical field [0001] The invention belongs to the technical field of food additives, in particular to a whitening and anti-aging 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 the use of enzyme preparations for whitening has become a new development trend for flour whitening. [0003] 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 ...

Claims

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Application Information

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