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Preparation method of cake anti-ageing agent

An anti-aging agent, cake technology, used in dough processing, baking, food science, etc.

Inactive Publication Date: 2011-06-01
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no additive product that uses polyphenols to improve the anti-aging properties of cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: 0.2% (w / w) α-amylase, 0.5% (w / w) molecularly distilled monoglyceride, guar gum 4% (w / w), green tea polyphenols 2‰ (w / w) mixed with kiwi fruit polyphenol 4‰ (w / w) and then vacuum-packed to obtain a cake anti-aging agent.

Embodiment 2

[0015] Embodiment 2: 0.3% (w / w) α-amylase, 0.4% (w / w) molecularly distilled monoglyceride, guar gum 5% (w / w), green tea polyphenols 3‰ (w / w) mixed with kiwi fruit polyphenol 6‰ (w / w) and vacuum-packed to obtain a cake anti-aging agent.

Embodiment 3

[0016] Embodiment 3: 0.4% (w / w) α-amylase, 0.3% (w / w) molecularly distilled monoglyceride, guar gum 2% (w / w), green tea tea polyphenols 4‰ (w / w) mixed with kiwi fruit polyphenol 8‰ (w / w) and then vacuum-packed to obtain a cake anti-aging agent.

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PUM

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Abstract

The invention relates to a preparation method of a cake anti-ageing agent. 0.2-0.4 percent (w / w) of alpha-amylase, 0.3-0.5 percent (w / w) of molecular distillation monoglyceride, 2-5 percent (w / w) of guar gum, green tea polyphenol and kiwi fruit polyphenol are mixed and then packaged in vacuum to obtain the anti-ageing agent. The anti-ageing agent prepared by using the method is used for making cake, the hardness of the cake stored for 5 days is less than that of the cake without being added with the anti-ageing agent, the elasticity and the recovery of the cake are improved by 15 percent compared with the cake without being added with the anti-ageing agent, and the cake is soft, tasty and refreshing to eat. The anti-ageing property of the cake can be improved by using the anti-ageing agent, and the quality of the cake is remarkably improved and the storage time of the cake is remarkably prolonged.

Description

technical field [0001] The invention relates to a preparation method of an antiaging agent, in particular to a preparation method of an antiaging agent used in cake products. Background technique [0002] Starch is an important part of food, which plays a role in providing heat energy and affecting texture in the food system. Completely gelatinized starch is naturally cooled or slowly dehydrated and dried at a lower temperature. It will cause the hydrogen bonds between the starch molecules to recombine, and the water molecules in the starch latex will gradually come out, and the water separation will occur. The starch molecules rearrange into orderly crystals and retrograde, and the starch emulsifies and ages back to form a gel. The starch that regenerates and crystallizes after gelatinization is called aged starch (ie, β-starch). The aged starch is difficult to rehydrate and harden, and it is difficult to digest and absorb, thus deteriorating the texture and digestibilit...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 王岸娜吴立根王晓曦竹建德王岸明
Owner HENAN UNIVERSITY OF TECHNOLOGY
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