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Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof

A rhizopus sinica lipase and production method technology, applied in the field of food processing, can solve the problems of high price, poor stability, and restrictions on the large-scale application of lipase, and achieve the effects of good improvement, low addition amount, and good bread characteristics

Inactive Publication Date: 2012-12-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, lipase is mainly dependent on imports in my country due to its poor stability and high price, which limits the large-scale application of lipase. Recombinant Rhizopus chinensis lipase is Genomic DNA was extracted from Rhizopus sinensis, and a whole lipase gene of Rhizopus sinensis with high ester hydrolysis activity was amplified by PCR (polymerization chain reaction), and the secretion expression vector of lipase gene was constructed by gene recombination technology, cloned To eukaryotic expression vector, using eukaryotic expression system for expression, to produce a new type of recombinant Rhizopus chinensis lipase (Rhizopus chinensis lipase)

Method used

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  • Bread with baking features improved by recombinant rhizopus chinentis lipase and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment one: a kind of production method of the fermented bread that utilizes recombinant Rhizopus sinensis lipase to improve baking characteristics adopts the following processing steps, and its components are in parts by weight:

[0022] (1) Weighing: Weigh bread flour: 55 parts; yeast (that is, dry yeast): 0.7 parts; water: 32 parts; sugar: 4 parts; eggs: 2 parts; shortening: 4 parts; salt: 0.3 Part; Recombinant Rhizopus sinica lipase: 0.00003 part;

[0023] (2) Dissolving sugar in water to obtain an aqueous solution of sugar, set aside;

[0024] (3) Mixing and stirring: Add the weighed bread flour, yeast and recombinant Rhizopus chinensis lipase into the blender for slow stirring for 4 minutes; add the granulated sugar solution and eggs into the blender for slow stirring for 3 Add salt to the mixer and continue to stir for 1 minute; add shortening and stir for 2 minutes at a slow speed, continue to stir for 3 minutes until the dough can be stretched into thin sl...

Embodiment 2

[0028] Embodiment two: a kind of production method of the fermented bread that utilizes recombinant Rhizopus sinensis lipase to improve baking characteristics adopts the following process steps, and its components are in parts by weight:

[0029] (1) Weighing: Weigh bread flour: 52 parts; yeast (that is, dry yeast): 0.9 parts; water: 35 parts; sugar: 5 parts; eggs: 2.5 parts; shortening: 5 parts; Part; Recombinant Rhizopus sinica lipase: 0.00009 part;

[0030] (2) Dissolving sugar in water to obtain an aqueous solution of sugar, set aside;

[0031] (3) Mixing and stirring: Add the weighed bread flour, yeast and recombinant Rhizopus chinensis lipase into the mixer for slow stirring for 3 minutes; add the granulated sugar solution and eggs into the mixer for slow stirring 2 Add salt to the mixer, and continue to stir rapidly for 0.5 minutes; add shortening, stir slowly for 1 minute, continue stirring rapidly for 2 minutes, and stir slowly for 1 minute until the dough can be str...

Embodiment 3

[0035] Embodiment three: a kind of production method of the fermented bread that utilizes recombinant rhizopus sinolin lipase to improve baking characteristics adopts the following process steps, and its components are in parts by weight:

[0036] (1) Weighing materials: Weigh bread flour: 53.5 parts; yeast (that is, dry yeast): 0.8 parts; water: 34 parts; sugar: 4.3 parts; eggs: 2.1 parts; Parts; Recombinant Rhizopus sinica lipase: 0.00006 parts;

[0037] (2) Dissolving sugar in water to obtain an aqueous solution of sugar, set aside;

[0038] (3) Mixing and stirring: Add the weighed bread flour, yeast and recombinant Rhizopus chinensis lipase into the mixer for slow stirring for 3.5 minutes; add the granulated sugar solution and eggs into the mixer for 2.5 minutes Minutes, then stir rapidly for 1.5 minutes; add salt to the mixer, continue to stir rapidly for 0.6 minutes; add shortening, stir slowly for 1.5 minutes, continue stirring rapidly for 2.5 minutes, until the dough ...

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Abstract

The invention relates to bread with baking features improved by recombinant rhizopus chinentis lipase and a production method thereof. The method comprises the following process steps of: weighing, and dissolving granulated sugar in water to obtain aqueous solution of the granulated sugar; adding bread flour, yeast and the recombinant rhizopus chinentis lipase into a blender for blending; adding the aqueous solution of the granulated sugar and eggs into the blender for blending; adding salt and shortening oil, and blending until dough can be stretched into sheets; taking the obtained dough out, standing, dividing the dough into small pieces, rubbing into balls, forming and panning; placing in a fermenting box for fermenting; and baking to obtain finished products. By the method, the specific volume, the baking features and the anti-aging effect of the bread are obviously improved, the additive amount of chemical emulsifiers in the bread is reduced, and the safety of foods is improved.

Description

technical field [0001] The invention relates to a kind of bread which uses recombinant rhizopus sinolin lipase to improve baking properties and a production method thereof, belonging to the technical field of food processing. Background technique [0002] At present, in order to improve the quality of bread, some dough or bread improvers are often added in the bread making process. These additives can significantly improve the specific volume, texture, taste and freshness of bread, and at the same time improve the reliability of dough. operability. [0003] Lipase is a kind of biological enzyme preparation. Adding lipase to dough can enhance the strength and stability of dough, improve the mechanical processing performance of dough and the rapid expansion in the oven; a certain amount of lipase in bread can not only increase the The specific volume of bread can also improve the texture of bread, increase the softness of bread, make the pores of bread core more uniform, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/26
Inventor 黄卫宁张峦王凤贾春利李珍妮
Owner JIANGNAN UNIV