Food additive and application thereof
A technology of food additives and products, applied in the field of food additives, can solve the problems of high dough viscosity, unfavorable steamed bread and bread forming, etc.
Active Publication Date: 2011-05-18
希杰尤特尔(湖南)生物科技有限公司
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
But adding too much will lead to high viscosity of the dough, which is not conducive to the forming of steamed buns and bread
Method used
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Embodiment 1
[0027] The food additive is prepared by mixing 0.001 gram of trehalose through an 80-mesh sieve with 0.004 gram of xylanase. The food additive is sealed and packaged, and stored at room temperature.
Embodiment 2
[0029] The food additive is prepared by mixing 0.006 gram of trehalose through an 80-mesh sieve with 0.009 gram of xylanase. The food additive is sealed and packaged, and stored at room temperature.
Embodiment 3
[0031] The food additive is prepared by mixing 0.003 gram of trehalose through an 80-mesh sieve with 0.005 gram of xylanase. The food additive is sealed and packaged, and stored at room temperature.
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The invention discloses a food additive, which comprises the following components in percentage by weight: 10 to 60 percent of trehalose and 40 to 90 percent of xylanase. In addition, the invention also discloses application of the food additive in flour products. After the food additive is added into the flour products, the quality of the flour products can be obviously improved, the flour products have better mouthfeel, and even if the food additive is added excessively, dough is not sticky.
Description
technical field [0001] The present invention relates to a food additive, and also relates to the application of the food additive in preparing noodle products. Background technique [0002] At present, xylanase is widely used in noodle making, and it plays the most important role in hemicellulase preparation. There are non-starch polysaccharides and pentosans in flour, and the main components are arabinoxylan and arabinogalactan peptides, of which arabinoxylan accounts for 60-70% of pentosan. Water-soluble pentosan has a strong water-holding capacity, and generally can absorb water up to 10-20 times. Therefore, its own degradation and modification have a great influence on its function. Adding water-soluble arabinoxylan to flour can increase the water holding capacity of dough. [0003] Under the action of endoxylanase, the arabinoxylan in the dough will be partially hydrolyzed, and the water will be released from the dough. As a result, the dough is soft and the mechanic...
Claims
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IPC IPC(8): A23L1/03A21D2/18A21D8/04A23L29/00
Inventor 唐鹏马天画李新良
Owner 希杰尤特尔(湖南)生物科技有限公司